RecipeBaked Potato Topped with Black Bean-Salsa

Nutrition Facts
Amount per Serving
  • Calories: 275
  • Protein: 14g
  • Total Fat: 0.5g
    • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Total Carbohydrate: 60g
  • Dietary Fiber: 10g
  • Sodium: 820mg
Take Note

Quick Meal

This vegetarian meal is scrumptious, slimming, and super-simple to throw together. It also perfectly exemplifies the 3 C’s because it’s low in cost, cooking time, and calories! Feel free to add the optional toppings of your choice to flavor up your spud.

  • Prep time
  • Total Time
This recipe makes 4 topped baked potatoes
  • • 4 medium potatoes
  • • 1 can black beans, drained and rinsed*
  • • 16 ounces salsa (mild, medium or hot)
  • • ½ teaspoon garlic powder
  • • ½ teaspoon ground cumin
  • • 1 teaspoon Dijon mustard
  • • Optional plain Greek yogurt or light sour cream
  • • Optional reduced-fat shredded cheddar cheese
  • • Optional minced cilantro

Bake the potatoes in the oven or microwave. While the potatoes are cooking, sauté the black beans, salsa, garlic powder, ground cumin and Dijon mustard, and  in a sauce pan over medium heat for about 5 minutes. Top each spud with a generous serving of black bean-salsa mixture.

*Rinse beans in a colander under cold running water to remove as much salt as possible. Alternatively, you can also look for low-sodium brands.

Serving size: 1 potato topped with ½ cup bean-salsa mixture