Tex-mex baked potatoes
Prep 5 min
Total 25 min
Serves 4
Updated Dec 16, 2015
Chatelaine
Ingredients
4
1/4 cup
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
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
Calories 275, Protein 11 g, Carbohydrates 60 g, Fat 1 g, Fibre 10 g, Sodium 531 mg.
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