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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.

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

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

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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!

  2. 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.

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