Black Bean and Corn-Topped Potatoes

Ingredients

• 4  (6-ounce) baking potatoes
• Cooking spray
• 1/2  cup  chopped onion
• 2  garlic cloves, minced
• 1  teaspoon  ground cumin
• 1/2  teaspoon  chili powder
• 1  (15-ounce) can no-salt-added black beans (such as Eden Organic), rinsed and drained
• 1 1/2  cups  frozen whole-kernel corn
• 1 1/2  cups  fresh salsa
• 1/4  cup  (1 ounce) reduced-fat shredded cheddar-Jack cheese (such as Cabot)
• 1/4  cup  chopped fresh cilantro

Preparation

1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.

2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; sauté 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.

3. Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.