Tex-mex baked potatoes
0
- Prep Time5 min
- Total Time25 min
- Makes4 servings
Ingredients
4 russet potatoes, unpeeled, scrubbed
1/4 cup water
796-mL can plum tomatoes
398-mL can black beans, drained and rinsed
1/2 tsp dried oregano
1/4 cup chopped cilantro
For garnish
sour cream
avocado, diced
Instructions
PRICK potatoes all over with a fork and place in a large glass pie plate. Add water. Microwave on high until tender, 18 to 20 min.
BREAK up tomatoes using a wooden spoon in a medium saucepan over medium. Add beans and oregano. Gently boil until heated through, 15 min. Stir in cilantro.
CUT a cross in the top of each cooked potato and gently press sides until tops of potatoes open. Spoon bean mixture over potatoes. Top with sour cream and avocado.
Nutrition (per serving)
Calories 275, Protein 11g, Carbohydrates 60g, Fat 1g, Fibre 10g, Sodium 531mg.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.