Southwestern Stuffed Potatoes

Hey guys! I hope the week is treating you well. I cannot believe that tomorrow is Thursday already! The weekend is right around the corner.  🙂 

Tonight’s dinner was a quick and healthy dinner. This is one of my absolute favorite recipes. I this recipe from Cooking Light, but I modified it just a bit. The trick to making this dish flavorful is choosing a fresh salsa. Fresh salsa is usually found in the refrigerator section of the grocery store (not in the middle aisles).

Here is what you’ll need (for 2 servings):
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1 large potato
1 shallot
1 tbsp. garlic
1 cup of fresh salsa
7 ½ ounces of black beans (about half of a can)
1 cup of frozen yellow corn
1 teaspoon chili seasoning
½ teaspoon cumin
Cheese for topping (optional)

First, pierce potato and place in microwave for 10 minutes.
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Chop shallot. Rinse black beans.
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Place shallot, garlic, chili seasoning, and cumin into a nonstick pan over medium heat.Sauté until shallot becomes soft.
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Add salsa, black beans, and corn into pan. Cook for about 5 minutes over medium heat.
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At this point, the potato should be finished. Slice lengthwise.
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Place bean and corn mixture on top of each ½ of the potato. You can top with sour cream, plain yogurt, or cheese. Enjoy! (There is a potato under there somewhere)  🙂
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Nutrition information: This meal (with ¼ cup of cheese and 1 tbsp. of sour cream) has about 500 calories and 20 grams of fiber!!

Nutrition Tip: Make sure you get enough fiber in your diet. Diets that are high in fiber can help people prevent certain diseases and cancers. To read more about the health benefits of fiber, check out this article:  Health Benefits of Fiber

If you’d like to see a meal made-over Operation Nutrition style, please leave me a comment. I’d love to hear from you!

Stay tuned for some fitness tips!

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