Santa Fe Stuffed Potatoes

Serving Size: 1 potato | Serves: 4

baked potato with toppings

Ingredients:

  • 4 medium potatoes
  • 1 cup black beans (drained and rinsed if canned)
  • 1 cup salsa
  • 1 cup corn (canned or frozen)
  • 1 cup cheese, shredded

Directions:

  1. Preheat oven to 425ºF.
  2. Scrub potatoes and prick with fork. Bake for 1 hour or until cooked through.
  3. Stir together beans, salsa, and corn in a saucepan about 10 minutes before the potatoes are done. Heat over medium heat until simmering.
  4. Remove potatoes from oven. Cut in half lengthwise on plates. Spoon bean mixture over the top of each potato.
  5. Sprinkle 1/4 cup cheese over each potato.

Nutrition information per serving:

380 calories, 10g total fat, 6g saturated fat, 0g trans fat, 30mg cholesterol, 730mg sodium, 59g total carbohydrate, 11g fiber, 5g sugar, 17g protein

This information is courtesy of ISU Extension and Outreach’s Spend Smart. Eat Smart. website. For more information, recipes, and videos, visit Spend Smart. Eat Smart., spendsmart.extension.iastate.edu.

Veggie Bean Wrap

Veggie bean wrap

Serving Size: 1 prepared wrap | Serves: 4

Ingredients:

  • 2 green or red bell peppers (seeded and chopped)
  • 1 onion (peeled and sliced)
  • 1 can (15 ounce) black beans (no salt added) (drained and rinsed)
  • 2 mangos, chopped
  • 1 lime, juiced
  • 1/2 cup fresh cilantro, chopped
  • 1 avocado (peeled and diced)
  • 4 whole wheat tortillas (10 inch)

Instructions:

  1. Use a nonstick pan over medium heat. Sauté bell peppers and onion for 5 minutes. Add beans and stir well. Reduce heat to low. Simmer about 5 minutes.
  2. Stir mangos and lime juice in a small bowl. Add cilantro and avocado. Reserve half the mixture for topping.
  3. Fill warmed tortillas. Use 1/4 bean mixture and 1/4 mango mixture.
  4. Fold over ends of the tortilla. Roll up to make wraps. Top wraps with the rest of the mango mixture.

Nutrition information per serving:

464 calories, 12g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 250mg sodium, 76g total carbohydrate, 19g fiber, 0g added sugar,
17g protein

Adapted from MyPlate Kitchen, www.choosemyplate.gov/recipes/supplemental-nutrition-assistance-program-snap/veggie-bean-wrap

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