Baked Potatoes Topped With Spicy Vegetable Stew Recipe
Servings: 1
Ingredients
- 4 lrg russet potatoes (about 2 1/2 lbs.), scrubbed
- 1 Tbsp. vegetable oil
- 1 c. minced onion
- 1/2 c. minced green bell pepper
- 1/2 c. diced carrot
- 1 x clove garlic, chopped
- 1 Tbsp. chili pwdr
- 1 tsp grnd cumin
- 14 ounce canned diced tomatoes
- 1/2 c. vegetable broth or possibly water
- 19 ounce canned black beans, rinsed and liquid removed
- 1 c. diced yellow squash
- 1 c. diced zucchini
- 2 Tbsp. minced fresh cilantro Salt and freshly grnd black pepper, to taste
Directions
- 4 SERVINGS DAIRY-FREE
- These stuffed potatoes are sure to be a family favorite. The vegetable stew also makes a great topping over baked sweet potatoes.
- Preheat oven to 400 F. Pierce potatoes with tines of fork and bake till tender, about 1 hour.
- Meanwhile, in large nonstick skillet, heat oil over medium heat. Add in onion, bell pepper, carrot and garlic and cook, stirring often, till vegetables begin to soften, about 10 min. Stir in chili pwdr and cumin. Add in tomatoes, broth and beans. Reduce heat and simmer, covered, 20 min.
- Add in yellow squash and zucchini. Cover and simmer till vegetables are crisp-tender, about 5 min. Stir in cilantro and season with salt and pepper. To serve, split baked potatoes and mash their pulp slightly.
- Spoon vegetable stew into center.
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