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Black Bean and Corn Topped Potatoes

I had some black beans leftover from the lasagna so I needed to find a way to use them up. Myrecipes.com came to the rescue again and had this recipe for black bean and corn topped potatoes. I modified it based on what I had in the fridge which included pasta sauce instead of salsa.  I topped it with greek yogurt instead of cheese which balanced the spice nicely. The dish was filling and pretty good for something so simple. It’s a great way to use leftover ingredients.

Black Bean and Corn Topped Potatoes

4 (6-ounce) baking potatoes

Cooking spray

1/2 cup chopped onion

2 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 (15-ounce) can no-salt-added black beans (such as Eden Organic), rinsed and drained

1 1/2 cups frozen whole-kernel corn

1 1/2 cups fresh salsa

1/4 cup (1 ounce) reduced-fat shredded cheddar-Jack cheese (such as Cabot)

1/4 cup chopped fresh cilantro
1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.

2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; sauté 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.

3. Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.

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About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

One response »

  1. Sounds so simply good!

    On behalf of the 1200+ farm families who own Cabot, thanks so much for the mention.

    Reply

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