| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegtime1 | 1 | servings |
INGREDIENTS
| 4 | lg | Russet potatoes (about 2 1/2 lbs.); scrubbed |
| 1 | tb | Vegetable oil |
| 1 | c | Chopped onion |
| 1/2 | c | Chopped green bell pepper |
| 1/2 | c | Diced carrot |
| 1 | Clove garlic; minced | |
| 1 | tb | Chili powder |
| 1 | ts | Ground cumin |
| 14 | oz | Canned diced tomatoes |
| 1/2 | c | Vegetable broth or water |
| 19 | oz | Canned black beans; rinsed and drained |
| 1 | c | Diced yellow squash |
| 1 | c | Diced zucchini |
| 2 | tb | Chopped fresh cilantro |
| Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
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 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. PER SERVING: 392 CAL.; 12G PROT.; 6G TOTAL FAT (1G SAT. FAT); 80G CARB.; 0 CHOL.; 1,225MG SOD.; 13G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times Magazine, September 1998, page 40 Converted by MM_Buster v2.0l.
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