Santa Fe Black Bean-Topped Potatoes

Ingredients

• 1.5 pounds baking potatoes 
• 1 teaspoon bottled garlic minced
• 15 ounce black beans rinsed drained canned
• 14.5 ounce canned tomatoes drained coarsely chopped canned
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoon ground cumin 
• 0.3 cup cup heavy whipping cream sour low-fat
• 4 ounces monterrey jack cheese shredded with jalapeño peppers
• 0.5 cup onion coarsely chopped
• 0.3 cup bottled salsa 
• 2 teaspoons vegetable oil 
• 1 cup bell pepper diced yellow

Equipment

• frying pan
• paper towels
• oven
• microwave

Directions

1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes.
2. Let stand 5 minutes.
3. While potatoes cook, heat oil in a large nonstick skillet over medium heat.
4. Add bell pepper, onion, and garlic, and stir-fry 3 minutes. Stir in the salsa, cumin, beans, and tomatoes, and cook for 7 minutes or until thick.
5. Split potatoes open with fork, and fluff pulp. Spoon 3/4 cup bean mixture over each potato. Top each serving with 1/4 cup cheese, 1 tablespoon sour cream, and 1 tablespoon cilantro.