Prep Time: 4 Minutes – Cook Time: 10 Minutes – Yield: 4 Servings
Ingredients:
- 4 (6-ounce) Green Thumb Farms Signature Chef 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 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
Directions:
- Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH for 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 for 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.
Recipe From: myrecipes.com
