Description
A hearty and flavorful dish featuring roasted potatoes topped with black beans, corn, tomatoes, and avocado.
Ingredients
Scale
- 2 large potatoes
- 1 cup black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 avocado, diced
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream or Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and poke the potatoes with a fork, then rub with olive oil and seasonings.
- Bake the potatoes for about 45-60 minutes, or until tender.
- Mix together the black beans, corn, and diced tomatoes in a bowl.
- Let the potatoes cool for a few minutes, then cut in half and fluff the insides with a fork.
- Top each potato half with the black bean mixture, avocado, cheese, and sour cream.
- Garnish with fresh cilantro before serving.
Notes
Customize with jalapeños for a spicier kick or use different beans for variety. Leftovers can be stored for 3-4 days.
- Prep Time: 15
- Cook Time: 60
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg