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Black Bean and Corn Topped Potatoes

09 Jan
Black Bean and Corn Topped Potatoes

 

These Black Bean and Corn Topped Baked Potatoes were really good, but I wish I had picked out some smaller potatoes.  I fixed them alongside some little smothered Salisbury Steaks and it was so good!  The potatoes could have been a meal in itself so next time I will get smaller potatoes.  Anyway, they were really delicious and I hope you get a chance to try them soon!! 

Black Bean and Corn Topped Baked Potatoes

4 (6 oz.) baking potatoes

cooking spray

1/2 cup chopped onion

2 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 (15 oz.) can black beans, rinsed and drained

1 1/2 cup frozen whole kernel corn

1 1/2 cups fresh salsa

1/4 cup (1 oz.) shredded Monterey Jack cheese

1/4 cup chopped fresh cilantro

Preparation

  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.

This is what you get when you are all done…delicious!!

These were really good and I will definitely be making these again!! 

Enjoy,

Lori

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Posted by on January 9, 2012 in Quick & Easy

 

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