“All my kids enjoyed helping me make these.”
Moira M., Mom of Breighann, 10, Coleman, 7, and Magnolia, 3, Halifax.
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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
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
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