Black Bean and Corn-Topped Potatoes

Black Bean and Corn-Topped Potatoes
Photo by Oxmoor House


  • ¼ cup (1 ounce) reduced-fat shredded cheddar-Jack cheese (such as Cabot)
  • 1 ½ cups frozen whole-kernel corn
  • 4 (6-ounce) baking potatoes
  • ½ cup chopped onion
  • 2 garlic cloves, minced
  • ½ teaspoon chili powder
  • 1 ½ cups fresh salsa
  • + 4 more ingredients
    • 1 teaspoon ground cumin
    • 1 (15-ounce) can no-salt-added black beans (such as Eden Organic), rinsed and drained
    • Cooking spray
    • ¼ cup chopped fresh cilantro

1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes. 2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ing...

View full recipe at My Recipes


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