This one is quick, easy, and delicious. I love discovering recipes like this! This is a great (vegetarian, I might add - you won't find many of those on this blog) meal to whip up in a pinch. And I like the different idea of putting Mexican-type toppings on a baked potato. It adds a little variety to the boring, everyday meals we're so used to.
Black Bean and Corn Potatoes
4 (6-ounce) baking potatoes
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups frozen whole-kernel corn
1 1/2 cups fresh salsa
1/4 cup shredded cheddar-Jack cheese
Additional garnishes (sour cream, cilantro, guacamole, tortilla chips - whatever floats your boat at the moment!)
Pierce potatoes with a fork and microwave on high for 10 minutes (or bake them in the oven - whatever your favorite baked-potato method is). While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion garlic, cumin, and chili powder; sauté 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.
Split potatoes lengthwise. Fluff with a fork. (Or just hack them to pieces like I do. ;) ) Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese, sour cream, and cilantro.