BLACK POTATOES RECIPE RECIPES

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BLACK BEAN AND CORN-TOPPED POTATOES RECIPE | MYRECIPES



Black Bean and Corn-Topped Potatoes Recipe | MyRecipes image

You can also enjoy this bountiful Southwestern-style topping with baked tortilla chips instead of potatoes. When corn is in season, substitute fresh sweet corn kernels for frozen.

Provided by MyRecipes

Total Time 14 minutes

Prep Time 4 minutes

Cook Time 10 minutes

Yield 4 servings (serving size: 1 potato, 1 cup bean mixture, 1 tablespoon cheese, and 1 tablespoon cilantro)

Number Of Ingredients 11

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

Steps:

  • 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.
  • While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; sauté 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.
  • Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.

Nutrition Facts : Calories 332 calories, CarbohydrateContent 64.1 g, CholesterolContent 7 mg, FatContent 3 g, FiberContent 9 g, ProteinContent 11 g, SaturatedFatContent 1.7 g, SodiumContent 308 mg

BLACK BEAN POTATO AU GRATIN RECIPE: HOW TO MAKE IT



Black Bean Potato au Gratin Recipe: How to Make It image

The addition of black beans and vegetables adds hearty protein and fiber to this tasty side dish. For a southwestern twist, add a handful or two of chopped cooked ham or chorizo sausage and replace the peas with 1 cup of frozen, thawed corn. —Erin Chilcoat, Central Islip, New York

Provided by Taste of Home

Categories     Side Dishes

Total Time 08 hours 25 minutes

Prep Time 25 minutes

Cook Time 08 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 12

2 cans (15 ounces each) black beans, rinsed and drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium sweet red pepper, chopped
1 cup frozen peas
1 cup chopped sweet onion
1 celery rib, thinly sliced
2 garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon coarsely ground pepper
1-1/2 pounds medium red potatoes, cut into 1/4-inch slices
1 teaspoon salt
1 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine the beans, soup, red pepper, peas, onion, celery, garlic, thyme and pepper. Spoon half of mixture into a greased 3- or 4-qt. slow cooker. Layer with half the potatoes, salt and cheese. Repeat layers. Cover and cook on low for 8-10 hours or until potatoes are tender.

Nutrition Facts : Calories 340 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 1178mg sodium, CarbohydrateContent 50g carbohydrate (6g sugars, FiberContent 10g fiber), ProteinContent 15g protein.

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