That is not a very flattering name for a meal. Beany is not a good description or something that you would necessarily jump up and say, “Yeah, let’s eat that!” about. But, nonetheless, I am not that clever in coming up with names for things so beany baked potato is what we have here.
Don’t let the name put you off, though. This potato is some serious good eating. And if you’re anything like
me some people, you’re in need of some light meals in your arsenal. My husband just told me to use the word arsenal. I feel like it sounds militant but he said I’m a militant foodie so we’ll roll with it. So, after binge eating for the whole month of December and half of November eating a little more than we should have over the holiday months, this meal is perfect to lighten the load. It’s filling and good for you and super simple to make. Served with a side salad or maybe some roasted broccoli, it would make a great meatless dinner or by itself as a light lunch. I served it with just sour cream (greek yogurt, actually) and cheese but as I look at the pictures, I’m seeing now that it probably would have been delicious and even prettier with a bit of chunky salsa. Definitely trying that next time. Or you try it and tell us how it was. Yeah, that.
Happy Monday, friends! Make it a good one!
Beany Baked Potato
4 freshly baked potatoes
1 tbsp olive oil
1 tsp chili powder
4 ounce can diced green chiles
1 can black beans, drained and rinsed
3/4 cup water
salt and pepper to taste
For serving : cheese, sour cream/greek yogurt, avocado, cilantro, salsa
- Heat a large skillet over medium heat and add olive oil and chili powder. Saute until fragrant, a couple minutes.
- Add green chiles, black beans, and 3/4 cup of water to skillet and stir. Cook until heated through and slightly thickened. I cooked for about 5-10 minutes because I wanted a thicker mixture.
- Slice hot baked potatoes down the middle and top each evenly with bean mixture. Serve with desired toppings and enjoy!
Source: Everyday Food Magazine, December 2012