Black Bean Taco Potato Recipe

Name: Black Bean Taco Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large baking potato; ½ cup rinsed and drained black beans; ¼ teaspoon ground cumin; ¼ teaspoon salt; pepper; ¾ cup shredded lettuce; 2 tablespoons diced tomatoes (I use grape tomatoes); ¼ cup salsa; 2 tablespoons shredded low-fat cheese; 2 green onions, chopped

Servings: persons

1 large baking potato
½ cup rinsed and drained black beans
¼ teaspoon ground cumin
¼ teaspoon salt
pepper
¾ cup shredded lettuce
2 tablespoons diced tomatoes (I use grape tomatoes)
¼ cup salsa
2 tablespoons shredded low-fat cheese
2 green onions, chopped

1
Wash and dry baking potato.
2
Prick potato with fork in several places.
3
Rub with 1 teaspoons canola oil.
4
Rub potato all over with coarse salt (such as Kosher salt).
5
Bake potato for approximately 1 hour at 400F (until soft).
6
Mix the black beans, cumin, salt and pepper to taste.
7
Split the baked potato and top with the bean mixture.
8
Top off with the shredded lettuce, tomato, salsa, cheese and green onion .
9
Serve and enjoy!

101

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large baking potato, ½ cup rinsed and drained black beans, ¼ teaspoon ground cumin, ¼ teaspoon salt, and more.

Yes, Black Bean Taco Potato falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bean Taco Potato

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