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Black Bean and Corn-Stuffed Potatoes - Lunch Version

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Black Bean and Corn-Stuffed Potatoes - Lunch Version

Pam
The Cook
8 Servings
10 Ingredients
4 Comments

Reminiscent of baked potatoes topped with hearty chili, these Black Bean and Corn-stuffed Potatoes are the perfect meatless meal for colder days. Seasoned with fragrant cumin and bold chili powder these spuds are packed with yummy flavors and garnished with classic smattering of salsa and shredded cheese.

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8 Servings
10 Ingredients
4 Comments

Ingredients

  • 4 medium cook Russet Potato
  • ½ cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 teaspoon Cumin
  • ½ teaspoons Chili Powder
  • 15 ounces drain and rinse Black Beans, Canned
  • 1 ½ cups Corn, Frozen
  • ¼ cups chop Cilantro, Fresh
  • 1 ½ cups Salsa
  • ¼ cups Cheddar Cheese, Shredded

Containers

Supplies

  • Plastic Wraps
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Slice potatoes in half lengthwise and use a spoon to scoop out potato, leaving the skins in tact.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Slice potatoes in half lengthwise and use a spoon to scoop out potato, leaving the skins in tact.
  2. Place potato pulp in a bowl and mash.
  3. Add onion, garlic, cumin, chili powder, black beans, corn, and cilantro to the mashed potato pulp.
  4. Spoon potato mixture into potato skins.
  5. Sprinkle with salsa and cheese.
  6. Place in a baking dish and bake at 400 degrees for 15-20 minutes or until heated through and cheese is melted.

Categories

traditional, vegetarian, nut-free, spring, summer, winter, fall, egg-free, kosher, gluten-free, soy-free, fish-free, shellfish-free

Categories

traditional, vegetarian, nut-free, spring, summer, winter, fall, egg-free, kosher, gluten-free, soy-free, fish-free, shellfish-free

4 Comments

Join the discussion

  1. Found your recipe on Ziplist. I made it for dinner tonight, and LOVED it! Big hit at our house. Thanks for all the great ideas! have an awesome weekend!

    Reply

  3. You include salsa in the ingredients but it is not mentioned in the directions. Are you suppose to mix that in with the potato mixture? I’m assuming from the picture that is probably the case. I ended up leaving it out of mine and then allowing everyone to add when we served them. They were delicious! I plan to make more right now so I can keep some in the freezer.

    Reply