Tuesday, May 22, 2012

Black Bean and Corn Topped Potatoes

I'm am all for quick and simple dinner ideas that taste good. 

This recipe hits the mark with all three; it can be prepared in under 30 minutes, it's easy to make, and it tastes delicious. Plus, it's meat-free and the ingredients are inexpensive and probably what you already have in your kitchen. 

My kids really liked these bean topped potatoes. The potato toppings have a Mexican food undertone with the cumin and cilantro but you can add a dash or two of hot sauce to spice it up as the current recipe doesn't have much heat. Enjoy!

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Black Bean and Corn-Topped Potatoes

4 medium potatoes
cooking spray
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon chili powder
15 ounces black beans, drained and rinsed
1 1/2 cups frozen whole kernel corn
1 1/2 cups salsa
1/4 cup (or more) shredded cheddar cheese or Mexican blend
1/4 cup chopped cilantro
salt and pepper to taste



Wash potatoes and poke a few times with a fork. Arrange potatoes in a circle in the microwave; cook on high for 10 minutes or until soft.

While the potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add onion, garlic, cumin, chili powder, and salt and pepper to taste. Saute three minutes or until onions become translucent. Reduce heat to low and add beans, corn, and salsa; cook four minutes or until thoroughly heated.

Once the potatoes are cooled to the touch, spray a 9x13 baking pan with cooking spray. Slice the potatoes in half lengthwise and place in baking dish. Top each potato half with a generous spoonful of bean mixture, a sprinkle of cheese and pinch of cilantro. It will seem like a lot of bean filling but the more the better as it will cook down. Bake at 400 degrees for 15-20 minutes or until heated through and cheese is melted.

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