Black Bean and Corn Potatoes

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.

Roasted Sweet Potatoes

Up until recently, I've been one of those people who thinks sweet potatoes (and yams) are for Thanksgiving dinner only. Not anymore! This recipe was SO good. And simple, which is always a plus in my book. And did I mention healthy? The only downside is that they smell like cinnamon rolls while they're cooking away in the oven. My husband was a little disappointed when he peeked and realized they were just potatoes. :)

The recipe idea came from Pinterest, and the actual site I got the recipe from is here.

Roasted Sweet Potatoes

3 sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
1 tbsp butter
1 tbsp of brown sugar (more if you want it sweeter)
1 tsp of ground cinnamon
1/4 tsp of ground nutmeg
Pinch of ground ginger
Salt, to taste

Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite-size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly.
Bake for 60 minutes. Stir potatoes once or twice to ensure they cook evenly.