Baked Potatoes Topped With Spicy Vegetable Stew
- Ready In:
- 1hr 45mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 4 large russet potatoes, scrubbed
- 14.79 ml vegetable oil
- 236.59 ml chopped onion
- 118.29 ml chopped green bell pepper
- 118.29 ml diced carrot
- 1-2 garlic clove, minced
- 411.06 g can diced tomatoes
- 425.24 g can black beans, drained and rinsed
- 118.29 ml vegetable broth
- 14.79 ml chili powder
- 4.92 ml ground cumin
- 236.59 ml diced yellow squash
- 236.59 ml diced zucchini
- 29.58 ml chopped cilantro
- salt
- fresh ground black pepper
directions
- Preheat oven to 400°.
- Pierce potatoes with fork tines; bake about 1 hour, until tender.
- Meanwhile, heat the oil in a large nonstick skillet over medium heat; add in the onion, bell pepper, carrot, and garlic; cook/stir for about 10 minutes, until the vegetables begin to soften.
- Add in tomatoes, beans, broth, chili powder, and cumin; decrease heat to low; cover and cook 20 minutes.
- Add in yellow squash and zucchini; cover and cook about 5 minutes, until the vegetables are crisp-tender.
- Stir in the cilantro; season to taste with salt and pepper.
- To serve: split the baked potatoes, and mash their pulp slightly.
- Spoon the vegetable stew into their centers.
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