| 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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