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
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
- 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.
- 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.
- 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!!