Tex-mex baked potatoes
0
- Prep Time5 mins
- Total Time25 mins
- 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.
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