Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, black bean stuffed potato skins. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Black Bean Stuffed Potato Skins is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Black Bean Stuffed Potato Skins is something that I’ve loved my entire life.
#potatoskins #vegan #glutenfree #blackbean Super tasty potato skins with black beans, peppers, and daiya vegan cheese. Perfect snack or appetizer for a bbq or party. Place potatoes skin side up on a foil-lined baking sheet.
To begin with this particular recipe, we must first prepare a few ingredients. You can have black bean stuffed potato skins using 13 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Black Bean Stuffed Potato Skins:
- Prepare 4 russet potatoes, scrubbed well and dried
- Take as needed olive oil
- Prepare to taste salt and pepper
- Prepare 1 can (15 oz.) unsalted black beans, drained and rinsed
- Take 1 small bell pepper, diced
- Get 1/4 yellow onion, diced
- Take 1 clove garlic, minced
- Take 1/2 cup frozen corn
- Take 1/4 cup salsa of choice
- Prepare 1/4 tsp. ground cumin
- Take 1/4 tsp. chili powder
- Take juice from 1/2 lime
- Get shredded Colby jack cheese
Loaded Potato Skins Recipe with Black Bean and Guacamole Recipe. But across the country people are finding new ways to #ShareMoreMeals. Whether it's a video chat or leaving a recipe on a doorstep, let's celebrate all the ways we're coming together. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil.
Steps to make Black Bean Stuffed Potato Skins:
- Preheat the oven to 375 F. Slice the potatoes in half, length wise, and rub olive oil over the halves. Season the skin side with salt and pepper and lay them skin side down on a parchment lined baking tray. Bake for 40 or so minutes, flipping the potatoes every 10 minutes to keep them baking evenly and to prevent burning, until the potatoes are tender. Once they're done, remove them from the oven and start the filling while they cool slightly.
- In a large skillet, heat 1 tbsp. of olive oil over medium heat. Once it's hot, add the pepper and onion and cook until they have begun to soften, about 5 or so minutes. Then stir in the garlic, black beans, corn and seasonings. Stir and cook another couple of minutes until fragrant, then stir in the salsa. Remove from the heat and set it aside.
- Your potatoes should have cooled enough to handle by now. Use a spoon to hollow out the insides of each half, but leave enough potato on the bottom and around the sides to make sure the skins are still sturdy. Spoon the black bean filling into each potato half and top with some shredded cheese. Return them to the oven for 5-10 minutes, until the filling is nice and hot and the cheese has melted. Then that's it!
I seem to be on a bit of a Mexican kick lately - burrito bowls, chilli mac, now these Mexican black bean stuffed potatoes… I just love it all! It's hard to go wrong with beans, cheese, veggies and a bit of spice. This time I used my favourite Mexican-inspired flavours to stuff a humble spud. Great recipe for Black Bean Stuffed Potato Skins. This makes a nice, meatless meal option.
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