Black Bean & Corn-Topped Potatoes

by Anne Bennett on May 18, 2016

Black bean-topped potatoes

Photo courtesy of Oxmoor House

Beef! It’s (not always) what’s for dinner. We’re eating less red meat, which according to the medical powers-that-be is good for our health and our waistlines. White meat is better for us.

Look, I’ve eaten as much chicken as the next gal, so I know the routine. Pull two boneless-skinless breasts from the freezer, de-frost and yada yada yada. You’re on the same page as I am, aren’t you? It gets downright old.

When our son Corbett was about 10 years old he came into the kitchen one evening and asked what was for dinner. I answered my usual: “chicken.” He frowned and replied, “Mom, you know how you can get carsick or homesick? I’m chicken sick.” And with that, he wouldn’t touch chicken in any way, shape or form for the next two years.

Enter the vegetarian option, here represented by the humble baking potato. This recipe, from Cooking Light, tops baked potatoes with a Southwestern black bean mixture that’s revved up with fresh salsa. You can buy freshly made salsa at any supermarket, usually in the produce department. If you can’t find it, use Pace Chunky Salsa, a fine, albeit less colorful substitute.

This serves four people. If there are only one or two of you, bake only as many potatoes as you need but make the full recipe of beans and corn. Leftovers refrigerate well and make a delicious, high-protein lunch the next day wrapped in a lettuce leaf!

As always, make this recipe your own. Add diced veggies of your choice to the sauté pan with the onions (broccoli & zucchini would be naturals here). Top your potato with nonfat plain Greek yogurt. Add pickled jalapeños.

Potatoes. They’re what’s for dinner!

4 medium baking potatoes
Cooking spray
1/2 cup chopped onion
2 garlic cloves, minced
1 tsp. cumin
1/2 tsp. chili powder
1 (15-oz.) can black beans, rinsed & drained
1 1/2 cups frozen corn
1 1/2 cups fresh salsa
1/4 cup (1 oz.) reduced-fat shredded cheddar cheese
1/4 cup chopped fresh cilantro

Preheat oven to 400 degrees F. Pierce potatoes with a fork bake for one hour. Alternatively, arrange in a circle on paper towels in microwave oven. Microwave on HIGH for 10 minutes, turning and rearranging potatoes after 5 minutes.

While potatoes cook, heat a large nonstick skillet over medium heat. Coat pan with cooking spray; add onion, garlic, cumin and chili powder and sauté 3 minutes. Add beans, corn and salsa; cook 4 minutes or until thoroughly heated. Add water if mixture is too thick.

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.

Serves 4 (Each serving = 1 potato, 1 cup bean mixture & 1 Tbsp. cheese)
WW SmartPoints per serving: 10

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