Tex-mex baked potatoes

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PREP TIME

5 min

TOTAL TIME

25 min

Serves

4

Ingredients

  • 4 russet potatoes , unpeeled, scrubbed
  • 1/4 cup water
  • 796-mL can plum tomatoes
  • 398-mL can black beans , drained and rinsed
  • 1/2 tsp dried oregano
  • 1/4 cup chopped cilantro

For garnish

  • sour cream
  • avocado , diced

Instructions

  • PRICK potatoes all over with a fork and place in a large glass pie plate. Add water. Microwave on high until tender, 18 to 20 min.
  • BREAK up tomatoes using a wooden spoon in a medium saucepan over medium. Add beans and oregano. Gently boil until heated through, 15 min. Stir in cilantro.
  • CUT a cross in the top of each cooked potato and gently press sides until tops of potatoes open. Spoon bean mixture over potatoes. Top with sour cream and avocado.

Nutrition (per serving)

  • Calories
  • 275,
  • Protein
  • 11 g,
  • Carbohydrates
  • 60 g,
  • Fat
  • 1 g,
  • Fibre
  • 10 g,
  • Sodium
  • 531 mg.
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