Baked Potatoes Topped with Spicy Vegetable Stew

[Guest guest]

Baked Potatoes Topped with Spicy Vegetable Stew

 

4 large russet potatoes, about 2 1/2 lbs. scrubbed

1 tbsps. vegetable oil

1 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup diced carrot

1 clove garlic, minced

1 tbsp. chili powder

1 tsp. ground cumin

1 14 oz. canned diced tomatoes

1/2 cup vegetable broth or water

119 oz. canned black beans, rinsed and drained

1 cup diced yellow squash

1 cup diced zucchini

2 tbsps. chopped fresh cilantro

salt and freshly ground black pepper, to taste

 

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 degrees. Pierce potatoes with tines of fork and bake until

tender, about 1 hour.

Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onion, bell

pepper, carrot and garlic and cook, stirring often, until vegetables begin to

soften, about 10 minutes. Stir in chili powder and cumin. Add tomatoes, broth

and beans. Reduce heat and simmer, covered, 20 minutes.

Add yellow squash and zucchini. Cover and simmer until vegetables are

crisp-tender, about 5 minutes. Stir in cilantro and season with salt and pepper.

To serve, split baked potatoes and mash their pulp slightly.

Spoon vegetable stew into center

Makes 4 servings.