WHAT'S FOR DINNER TONIGHT?

SOUTHWEST STYLE BLACK BEAN AND CORN TOPPED POTATOES 

 Ingredients

• 4 baking potatoes
• Cooking spray or Oil
• 1/2 cup chopped onion 
• 1/2 green bell pepper
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 (15-ounce) can 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 or regular shredded cheddar-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. OR bake in the oven.

While potatoes are cooking, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray or oil.

Add onion, garlic, chili powder, cumin

and bell pepper and saute for 3 minutes

Reduce heat to low and add beans, corn and salsa

Cook for 4 minutes (Oops! I forgot to add the Salsa.)

                    

Split potatoes lengthwise and fluff with a fork.

Spoon about 1/2 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.

YUM!

I found this recipe HERE