Chef:  Vicki Brett-Gach
Makes:  1 serving
Prep Time:  2 minutes
Cook Time:  5 minutes
Total Time:  7 minutes

Ingredients

  • 1 medium-size russet (Idaho) or Yukon Gold baking potato (about 8 ounces)
  • 1 15-ounce can black beans, rinsed and drained
  • 1 c frozen corn
  • 1 c salsa
  • sea salt and black pepper, to taste 
  • Garnish: Fresh cilantro (optional)

Directions

  1. Prepare potato for baking by scrubbing/washing well, then poking several times with a fork or knife for steam to escape while baking. 
  2. Place the potato on a microwave-safe plate, and cook in microwave oven on full power for 5 minutes. (Depending on size of the potato, cooking time may vary; adjust as needed.)
  3. While the potato is baking, combine black beans, frozen corn, and salsa in a small saucepan over medium-high heat. Bring to a boil, then cover and reduce to simmer for 2 or 3 minutes, or until the mixture is nice and hot and bubbling.
  4. Season with salt and pepper, to taste.
  5. Top the baked potato with approximately 1 c of the spicy black bean and corn mixture, and garnish with fresh cilantro, if desired. Serve immediately.

TIPS:

  1. Additional spicy black beans and corn mixture can be refrigerated for more EASY TEX-MEX POTATOES later in the week.
  2. These potatoes are great for breakfast, lunch, or dinner!

 

Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator and a Certified Personal Chef.  Follow her blog, Ann Arbor Vegan Kitchen [http://www.annarborvegankitchen.com] at AnnArborVeganKitchen.com for new recipes as soon as they are published-

Comment

Print Friendly and PDF