Black Bean and Corn Potatoes

Let's Cook

Ingredients

8 servings
  • 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
  • 1 ½ cups Salsa
  • ¼ cups Cheddar Cheese, Shredded
  • ¼ cups chop Cilantro, Fresh

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Plastic Wraps

Directions

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

Freezing Directions

Slice potatoes in half lengthwise and use a spoon to scoop out potato, leaving the skins in tact. Place potato pulp in a bowl and mash Add onion, garlic, cumin, chili powder, black beans, corn, and cilantro to the mashed potato pulp. Spoon potato mixture into potato skins. Spoon salsa over the top and sprinkle with cheese. Wrap each potato in plastic wrap, then divide among gallon bags, label & freeze.

Serving Day Directions

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

Nutritional Information

Not Available

About This Recipe

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.

Meet The Cook

Pam loves cooking and experimenting with recipes, but also understands need for convenient, healthy, budget-friendly, family friendly meals and so she prepares menus with her own young (sometimes picky) family in mind.

Published:

OAMM Cook Pam

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