Baked Potato Ranchero
photo by Peter J
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, undrained
- 1 (4 1/2 ounce) 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
- Combine the first 6 ingredients (tomatoes through cumin) in a large nonstick skillet; stir well, and bring to a boil.
- 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.
- Split open the baked potatoes and put the mixture inside.
- I normally cut my potato completely open, mash it and put the mixture on top adding the cheese and green onions.
- You can certainly add extra ingredients like sour cream etc.
- My wife and I usually serve this with a green salad.
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Reviews
-
Really enjoyed this one James! Rather than microwave the potatoes I cooked in foil on a BBQ rack. The only change I made was to use a little less black bean paste rather than whole black beans because I couldn't find any locally. I just poured the sauce over the top and took the photo before adding the cheese and onion.
RECIPE SUBMITTED BY
James Craig
Mesa, Arizona