Southwest Baked Potatoes

Stuffing vegetables with a filling is a simple and budget friendly meal.  Potatoes are a great food to have in your pantry because they last for a long time.  Make sure to eat the skin on your potatoes to increase your fiber intake! 

Makes: 2 servings

Ingredients
2 medium-sized sweet potatoes (or large white potatoes)
1 can (15 oz) black beans rinsed
1 medium tomato diced (or 1 small can low sodium diced tomatoes)
½ tsp ground cumin
½ tsp chili powder
​2 tsp olive oil (or vegetable oil of your choice) 

Optional: ¼ tsp salt, sour cream or plain yogurt, scallions, cilantro 

Instructions
  1. Pierce potatoes in several places with a fork.
  2. Microwave potatoes on high 12-15 minutes, order until tender.
  3. In microwave-safe bowl, combine beans, tomatoes, oil, cumin, chili powder, and salt. Microwave on high for 2-3 minutes.
  4. Slice each potato down the middle. Press open, making a well in the center.
  5. Spoon the bean mixture into middle of each potato.
  6. If desired, top with sour cream/yogurt, scallions, or cilantro​

​Source: eatfresh.org
Nutrition Information
Serving Size: 1 potato

Calories: 360
Total Fat: 5g
Saturated Fat: 1g
Protein: 16g
Sodium: 390mg
Carbohydrates: 64g
Added Sugar: 0g
Fiber: 20g