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Recipes  |
Baked Potatoes with Spicy Topping
1 clove minced garlic 1 tablespoon Sweet Chili Powder 1 teaspoon Ground Cumin 1 14 oz. can diced tomatoes 1/2 cup vegetable broth 1 19 oz. can black beans, rinsed and drained 1 cup diced yellow squash 1 cup diced zucchini 2 tablespoons chopped fresh cilantro Sea Salt to taste Cracked Black Pepper to taste 1/2 cup diced carrot 4 large russet potatoes, scrubbed 1 tablespoon vegetable oil 1 cup chopped onion 1/2 cup chopped green bell pepper Directions: 1. Preheat oven to 400° F 2. Pierce potatoes with tines of fork and bake until tender, about 1 hour 3. In large nonstick skillet, heat oil over medium heat 4. Add onion, bell pepper, carrot and garlic and cook stirring often until vegetables begin to soften10-12 minutes 5. Stir in chili powder and cumin 6. Add tomatoes, broth and beans 7. Reduce heat to simmer, cover and cook 18-20 minutes 8. Add yellow squash and zucchini 9. Cover and simmer until vegetables are crisp-tender, about 5 minutes 10. Stir in cilantro and season with salt and pepper 11. Split baked potatoes and gently mash pulp 12. Spoon vegetable stew into center Serves: 4 Calories: 389 Protein: 13g Total Fat: 7g Saturated Fat: 1g Carbs: 78g Sodium: 234 Fiber: 8g |
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