- Calories: 275
- Protein: 14g
- Total Fat: 0.5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Total Carbohydrate: 60g
- Dietary Fiber: 10g
- Sodium: 820mg
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
- 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