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
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.