Updated Dec 16, 2015Chatelaine
russet potatoes, unpeeled, scrubbed
black beans, drained and rinsed
- 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.