June is shaping up to be a scorcher, and about the last thing I feel like doing in this sweltering heat is making the kitchen any hotter, and that’s where these Tex-Mex Potatoes come in.
A few very simple ingredients, and around 10 minutes from prep to plate, and voila! Easy, fast, and flavorful.
For a complete meal, just serve along with a chopped green salad, and a big slice of melon for dessert. Double, triple or quadruple as needed!
EASY TEX-MEX POTATOES
2 medium-size russet (Idaho) or Yukon Gold baking potatoes
1 15-ounce can black beans, rinsed and drained
1/2 cup frozen corn
1 cup salsa
sea salt and black pepper, to taste
dash of smoked paprika (optional)
Garnish: fresh cilantro (optional)
Prepare potatoes for baking by scrubbing/washing well, then poking several times with a fork or knife for steam to escape while baking.
Place potatoes on a microwave-safe plate, and cook in microwave oven on full power for around 5 minutes. (Depending on size of potatoes and your microwave power, cooking time may vary, so please adjust as needed.)
While potatoes are baking, combine black beans, frozen corn, and salsa in a small saucepan over medium-high heat. Bring to a boil, then cover and reduce to simmer for 2 or 3 minutes, or until the mixture is hot and bubbling.
Generously season with salt and pepper, and if desired, a dash of smoked paprika.
Top each potato with approximately 3/4 cup of the spicy black bean mixture, and garnish with fresh cilantro. Serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen