recipes / Lunch / Black Bean and Corn-Stuffed Potatoes

Black Bean and Corn-Stuffed Potatoes

This black bean and corn-stuffed version remind me of a chili-topped potato and I think they make a tasty and filling meatless meal along-side a salad or piece of fruit.
8 Servings Meet The Cook PamProfile Pam Print
Black Bean and Corn-Stuffed Potatoes

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

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  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.

Freezing Directions

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.
  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. Wrap each potato in plastic wrap, then divide among gallon bags, label & freeze.

Serving Day Directions

  1. Reheat in microwave for 2-3 minutes, or until heated through.

Pin It on Pinterest

Share This