Mexican Baked Potatoes with Bean & Corn Salsa

Recipe Name: Mexican Baked Potatoes with Bean & Corn Salsa

Servings: 4

Submitted By:  Barbara Z

Food Category: Main Dishes/Casseroles

Cooking Time:

Calories Per Serving (if known):

386 Cals

71 Carbs

3 Fat

23 Protein

Ingredients

4 large baking potatoes

bean & corn salsa (recipe follows)

1/2 cup grated tofu cheese or low-fat shredded mozzarella cheese

1/2 cup tofu sour cream or low fat sour cream

Bean & Corn Salsa

1 cup canned kidney beans, rinsed & drained

1 cup canned cannelini beans, rinsed & drained

1/4 cup canned corn, drained, or fresh corn cut off cob (I have also used frozen corn, defrosted)

1/4 cup red bell pepper, chopped

1/4 cup fresh cilantro, chopped

1/2 cup fresh tomatoes, chopped

2-4 tbsp canned green chiles, chopped (I leave these out, personal preference)

2 tbsp red onion, minced (optional)

2-4 tbsp scallions, chopped or minced

1 tbsp lemon juice

1/2 tsp ground cumin

1/8 tsp chili powder (optional)

1/4 tsp garlic powder

Directions:

1.  Bake potatoes until tender.

2.  Split the warm potatoes in half lengthwise.  Tope with the bean & corn salsa.  Sprinkle with the grated cheese of choice.  Bake for 5 minutes or microwave for 1 minute to melt cheese.  Serve immediately, and top with sour cream of choice.

In medium bowl mix all ingredients.  Cover and refrigerate for at least 1 hour.  The flavor is enhanced when the salsa sits for at least an hour, but it can be served immediately.  There will be leftover salsa to use for other meals, so cover and chill for later use.