Monday, January 2, 2012

Black Bean and Corn-topped Potatoes



This recipe is easy, naturally gluten-free and vegetarian, and good for dinner or lunch! The recipe in full can be found here.






4 potatoes (I used Russet)
1/2 cup chopped yellow onion
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder (use more if you like the spice!)
1 15 oz can of black beans, drained and rinsed
1 1/2 cups frozen whole kernel corn
1/2 cups fresh salsa
Shredded cheese
Cilantro





1. Bake potatoes. You can do this with or without foil, in the oven, in the microwave, at whatever temperature you want.
2. In a skillet, combine onion, garlic, cumin and chili powder over medium heat for 3 minutes.
3. Reduce heat to low and add black beans, salsa and corn and cook for 4 minutes.
4. Split potatoes and top with mixture from pan. Top with desired amount of cheese and cilantro and enjoy!

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