SANTA FE BLACK BEAN TOPPED POTATOES

4 Baking Potatoes 2 Tablespoons Vegetable Oil 1 Cup Yellow Bell Pepper, sliced 1/2 Cups Green Onions, sliced 1/2 Teaspoon Bottled Minced Garlic 1/3 Cup Bottled Salsa

1 Teaspoon Ground Cumin 1 15 OZ Can Black Beans, rinsed and drained 1 14.5 OZ Canned Tomatoes, drained 1 Cup Monterey Jack Cheese with Jalapeno Peppers, shredded 1/4 Cup Fat Free Sour Cream 1/4 Cup Fresh Cilantro

Pierce potatoes with a fork. Arrange in a circle on paper towels in the microwave. Microwave 16 minutes on high, or until done. Rearrange them after 8 minutes. Heat oil in pan and add bell pepper, garlic, & onions and sauté 2 minutes. Stir in salsa and next 3 ingredients, and cook for 7 minutes. Split potatoes open and fluff with a fork. Spoon3/4 cup of the bean mixture on each potato. Top each with 1/4 cup cheese, 1 tablespoon sour cream and 1 tablespoon cilantro. Serve.

SERVINGS 4; CALORIES 464; FAT 13.8 g; PROTEIN 18.6 g; CARBS 69.3 g; FIBER 7.6 g; CHOL 28 mg; IRON 5.5 mg; SODIUM 558 mg; CALC 309 mg SERVING SIZE= 1 Potato

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Updated 12/7/99