Tex-mex baked potatoes
By ChatelaineThis article has not been rated yet.
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.
FILED UNDER: gluten free sides stovetop vegetables Vegetarian
