Baked Potatoes Topped With Spicy Vegetable Stew

Vegetarian Times

• Ready In: 1 hr 45 mins
• Serves: 4

Ingredients

• 4  large russet potatoes, scrubbed
• 1  tablespoon  vegetable oil
• 1  cup  chopped onion
• 1⁄2 cup  chopped green bell pepper
• 1⁄2 cup  diced carrot
• 1 -2  garlic clove, minced
• 1 (14 1/2ounce) can diced tomatoes
• 1 (15 ounce) can black beans, drained and rinsed
• 1⁄2 cup vegetable broth
• 1  tablespoon chili powder
• 1  teaspoon ground cumin
• 1  cup  diced  yellow squash
• 1  cup  diced zucchini
• 2  tablespoons  chopped cilantro
•  salt
•  fresh ground black pepper

Directions

1. Preheat oven to 400°.
2. Pierce potatoes with fork tines; bake about 1 hour, until tender.
3. 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.
4. Add in tomatoes, beans, broth, chili powder, and cumin; decrease heat to low; cover and cook 20 minutes.
5. Add in yellow squash and zucchini; cover and cook about 5 minutes, until the vegetables are crisp-tender.
6. Stir in the cilantro; season to taste with salt and pepper.
7. To serve: split the baked potatoes, and mash their pulp slightly.
8. Spoon the vegetable stew into their centers.