Ingredients
1 cup corn
1 cup black beans (rinsed, drained )
1/2 cup cheese ((try cheddar, pepper jack, or Mexican blend))
3/4 cup salsa
2 medium potatoes
Steps
- Scrub potatoes well. Poke each potato with a fork 2 or 3 times. Microwave on high for 5 minutes, turn potatoes over, and microwave another 3 to 5 minutes, or until easily pierced with a fork. Set aside.
- In a microwave safe bowl, combine beans, salsa and corn. Microwave for 2-3 minutes, stirring occasionally, until heated through.
- Cut potatoes in half length-wise and flatten with a fork. Divide bean mixture between the four halves. Sprinkle with cheese and serve warm.
- Refrigerate leftovers within 2 hours.
U.S. Department of Agriculture. Nutrition.gov Website. Southwestern Stuffed Potatoes. Recipe source: Source Oregon State University: Food Hero. Available at nutrition.gov/recipes. Access date: 09-05-2024.