Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 256.3
- Total Fat: 6.1 g
- Cholesterol: 5.9 mg
- Sodium: 607.4 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 13.1 g
- Protein: 12.6 g
View full nutritional breakdown of Black Bean & Corn Chili Stuffed Baked Potatoes calories by ingredient
Black Bean & Corn Chili Stuffed Baked Potatoes
Submitted by: FOODIEWIFEIntroduction
This is excellent served on a baked potato and garnished with reduced fat sour cream (with fresh chopped cilantro and a wedge of lime juice.Mexican Cotija Cheese is made from skim milk.
You can increase the chili powder for more heat, to taste-- or even add chipotle peppers for really high heat!
1 cup = 1 serving
Nutrition is calculated to include one medium baked potato; without the potato each serving is 235 calories. This is excellent served on a baked potato and garnished with reduced fat sour cream (with fresh chopped cilantro and a wedge of lime juice.
Mexican Cotija Cheese is made from skim milk.
You can increase the chili powder for more heat, to taste-- or even add chipotle peppers for really high heat!
1 cup = 1 serving
Nutrition is calculated to include one medium baked potato; without the potato each serving is 235 calories.
Number of Servings: 6
Ingredients
-
For the chili:
1 onion, chopped
2-3 cloves of fresh garlic, minced
1 red bell pepper, chopped
2-3 stalks celery, chopped
1 can mild green chili
2 15-oz cans black beans, drained and rinsed
(or equivalent in soaked and cooked)
2 Tbsp. tomato paste
1 can diced tomatoes
1 Tbsp. Cumin
1 Tsp. Chipotle Chili Powder (or chili powder)
1 tsp kosher salt
For the Sour Cream Topping:
2 Tbsp. Reduced Fat Sour Cream
juice of 1/2 fresh lime
fresh chopped cilantro (a handful)
Optional:
2 Tbsp. Mexican Cotija Cheese
Fresh salsa
Directions
Bake one potato for each portion.
Heat oil in a non-stick deep skillet.
Cook onions, red pepper, celery and garlic, until tender.
Add cumin and chili powder and cook for 1-2 minutes.
Add drained black beans, diced tomatoes, green chili.
Add tomato paste.
Simmer for about 10 minutes, or until heated through.
To serve:
Scoop 1 cup over a baked potato, spit open.
Garnish with 1 Tbsp of Mexican Cojita Cheese, 1 Tbsp. of sour cream and a little extra fresh cilantro, if desired. Serve with salsa on the side.
Makes a very hearty meal!
Number of Servings: 6
Recipe submitted by SparkPeople user FOODIEWIFE.
Heat oil in a non-stick deep skillet.
Cook onions, red pepper, celery and garlic, until tender.
Add cumin and chili powder and cook for 1-2 minutes.
Add drained black beans, diced tomatoes, green chili.
Add tomato paste.
Simmer for about 10 minutes, or until heated through.
To serve:
Scoop 1 cup over a baked potato, spit open.
Garnish with 1 Tbsp of Mexican Cojita Cheese, 1 Tbsp. of sour cream and a little extra fresh cilantro, if desired. Serve with salsa on the side.
Makes a very hearty meal!
Number of Servings: 6
Recipe submitted by SparkPeople user FOODIEWIFE.
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