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Black Bean Chili Potatoes




Source of Recipe


Shell


List of Ingredients




4 large baking potatoes (about 3 lbs)
vegetable cooking spray
1 tablespoon vegetable oil
3 cloves garlic -- minced
1 medium onion -- chopped
1 14.5 oz can chili-style chunky tomatoes -- undrained
1 15 oz can black beans -- rinsed & drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
4 green onions -- sliced

Recipe



Scrub potatoes and prick each potato several times with a fork. Arrange potatoes 1-inch apart on a microwave safe rack or on paper towels. Microwave on high for 20-25 minutes, turning and rearranging after 10 minutes. Let stand 2 minutes.

Meanwhile, coat a large saucepan or skillet with cooking spray. Add oil.

Place over medium-high heat until hot. Add garlic and onion; cook, stirring constantly, until tender. Stir in tomatoes and next 3 ingredients; cook over medium heat just until thoroughly heated, stirring occasionally. Remove from
heat and stir in green onions.

Cut an "X" to within 1/2-inch of the bottom of each baked potato. Squeeze potatoes from opposite ends to open; fluff pulp with a fork. Spoon bean mixture over potatoes and serve immediately.

You can spoon over a little vegan cream if desired.