Baked Potato Ranchero

This recipe is an adaptation of a recipe which was printed in Cooking Light. We enjoy this recipe because it is quick, filling, and inexpensive to prepare.

• Ready In: 25 mins
• Serves: 2-4

Ingredients

• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1 (15 ounce) can black beans, undrained
• 1 (4 1/2ounce) can  chopped green chilies, undrained
• 2  tablespoons  chopped fresh cilantro
• 2  teaspoons chili powder
• 1⁄2 teaspoon ground cumin
• 1  ounce  shredded cheddar cheese (4 tablespoons)
• 2  tablespoons  chopped green onions
• 2 -3  microwaved potatoes

Directions

1. Combine the first 6 ingredients (tomatoes through cumin) in a large nonstick skillet; stir well, and bring to a boil.
2. Cover, reduce heat and simmer the tomato mixture at least 15 minutes-stirring occasionally. I like my mixture fairly chunky so you can adjust your cooking time accordingly.
3. Split open the baked potatoes and put the mixture inside.
4. I normally cut my potato completely open, mash it and put the mixture on top adding the cheese and green onions.
5. You can certainly add extra ingredients like sour cream etc.
6. My wife and I usually serve this with a green salad.