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Chili-Bean Potatoes
MEAL ONE: Baked potatoes topped with kid-friendly baked beans make a comforting supper for two grown-ups and two children. Tossing an extra potato into the microwave provides the fixings for MEAL TWO, a yummy open-face omelette (a.k.a. frittata) the next day.
Loading ...February 19th, 2007
by Julia Aitken
Moira M., Mom of Breighann, 10, Coleman, 7, and Magnolia, 3, Halifax.
Servings
4Prep Time
35 minutesIngredients
Directions
Remove foil from potatoes, if necessary; scrub and dry potatoes well. Prick in several places with fork. Microwave on paper towel on High (100%) for 15 to 18 minutes, turning halfway through cooking time, until potatoes are tender. Let stand for 5 minutes.
Meanwhile, in medium skillet, heat oil over medium heat. Add onion, green pepper and garlic; cook, stirring often, for 5 to 8 minutes, until onion is soft but not brown. Stir in chilli powder and oregano; cook, stirring, for 1 minute. Stir in beans and salsa; cook for about 2 minutes, stirring occasionally, until heated through.
Set aside 1 potato for Spanish Potato Frittata. Split remaining potatoes in half; top evenly with bean mixture and sprinkle with cheese. Serve at once.
Nutrients Per Serving
per serving: 320 calories, 8.5 g fat, 185 mg calcium, 587 mg sodium, 53.9 g carbohydrates, 11.6 g fibre, 11.8 g protein; excellent source of vitamin C, good source of calcium and iron; very high fibre
Copyright © 2012 St. Joseph Media. All Rights Reserved.