Baked Potato with Roasted Corn and Black Bean Relish

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Idaho baked potato
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Baked Potato with Roasted Corn and Black Bean Relish

A hearty, healthy, south-of-the-border style corn and black bean relish that is vegan, gluten-free and full of flavor!

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Ingredients

Servings  4   Serving Size   1/2 potato

  • 2 baked Idaho russet potatoes
  • 1 cup corn, roasted (or purchase frozen roasted corn)
  • 1 cup cooked black beans
  • 1/4 cup red bell pepper (diced)
  • 1/4 cup red onion (diced)
  • 1/4 cup cilantro (chopped)
  • 1 tablespoon jalapeño (finely chopped)
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • Optional Garnish : hot sauce

Directions

Tip: Click on step to mark as complete.

  1. Place all the corn and black bean salsa ingredients into a medium bowl and mix to incorporate.
  2. Cut a slit into the warm baked potatoes and fluff up the flesh with a fork.
  3. Divide corn and black bean relish between the two potatoes.
  4. Drizzle with hot sauce.
  5. Serve immediately.

Nutrition Facts

Baked Potato with Roasted Corn and Black Bean Relish

CaloriesCalories

370 Per Serving

ProteinProtein

14g Per Serving

FiberFiber

12g Per Serving

Nutrition Facts

Calories 370
Total Fat 8.7 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 5.5 g
Cholesterol 0 mg
Sodium 327 mg
Total Carbohydrate 65 g
Dietary Fiber 12 g
Sugars 8 g
Protein 14 g

Dietary Exchanges
4 starch, 1 vegetable, 1/2 lean meat, 1 fat

 

A hearty, healthy, south-of-the-border style corn and black bean relish that is vegan, gluten-free and full of flavor!

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Nutrition Facts

Baked Potato with Roasted Corn and Black Bean Relish

CaloriesCalories

370 Per Serving

ProteinProtein

14g Per Serving

FiberFiber

12g Per Serving
×
Calories 370
Total Fat 8.7 g
Saturated Fat 1.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 5.5 g
Cholesterol 0 mg
Sodium 327 mg
Total Carbohydrate 65 g
Dietary Fiber 12 g
Sugars 8 g
Protein 14 g

Dietary Exchanges
4 starch, 1 vegetable, 1/2 lean meat, 1 fat

Ingredients

Servings  4   Serving Size   1/2 potato

  • 2 baked Idaho russet potatoes
  • 1 cup corn, roasted (or purchase frozen roasted corn)
  • 1 cup cooked black beans
  • 1/4 cup red bell pepper (diced)
  • 1/4 cup red onion (diced)
  • 1/4 cup cilantro (chopped)
  • 1 tablespoon jalapeño (finely chopped)
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • Optional Garnish : hot sauce

Directions

Tip: Click on step to mark as complete.

  1. Place all the corn and black bean salsa ingredients into a medium bowl and mix to incorporate.
  2. Cut a slit into the warm baked potatoes and fluff up the flesh with a fork.
  3. Divide corn and black bean relish between the two potatoes.
  4. Drizzle with hot sauce.
  5. Serve immediately.