veggies.jpg (8284 bytes)fruitbowl.jpg (12976 bytes)Baked Potato Stuffed with Black Bean Chili
From all-creatures.org
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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Baked Potato Stuffed with Black Bean Chili
Servings: 2 as a main dish, or 4 as a side dish

Ingredients

2 Potatoes, russet or very large baking
1-15 oz can Black Beans, drained
2 oz (1/3 of a 6 oz can) Tomato Paste
1/3 – 1/2 cup Onion, diced
1 Garlic Clove, minced
1/2 tsp Basil, dried
1 tsp Cumin, ground
1 tsp Chili Powder
Hot Pepper or Sauce (optional, to taste)
(To enlarge the the photo of the baked potato stuffed with black bean chili, click on the photo or link)

Preparation

To keep the potato skins intact, select large russet or baking potatoes that are free of cuts or bad spots that would have to be cut out.

Thoroughly wash the potatoes under warm water. A vegetable brush is helpful, but be careful not to damage the skins. With a knife, punch a couple of holes in the top of each potato to allow steam to escape during the baking process. If using a conventional oven, bake on a ceramic or metal pan at 350 degrees for one hour. If using a microwave oven, use a microwaveable plate and bake until potatoes are done.

While the potatoes are baking, wash, peel, and dice the onion. Wash, peel, and mince the garlic clove. Place the onion, garlic, drained black beans, tomato paste, basil, cumin, chili powder, and hot pepper or sauce (if desires) in a bowl.

When the potatoes are baked, remove from the oven. Hold each potato on its side and slice lengthwise to make two half potatoes. Using a spoon and a fork to loosen the inside of the potato, scoop some of it out and place in the bowl with the rest of the ingredients. Leave about 1/4 inch of potato flesh next to the skin, as shown in the photo.

Using a potato masher, mash the scooped out potato and the rest of the ingredients together, occasionally mixing with a spoon to ensure uniform mashing.

Spoon the mashed potato and black bean mixture into the potato shells, pressing down lightly to remove any air pockets, while being careful not to damage the shell. When all the stuffing is placed in the potato shells, it will be mounded above the shell. Place the stuffed potatoes back on the baking pan and bake for 20 minutes at 350 degrees. If using a microwave oven, place the stuffed potatoes on a microwaveable plate and heat at “high” setting for 4-5 minutes.

Remove from the oven and, for a great meal, serve with a little garnish and a large tossed salad. Leftovers may be stored in a covered container in the refrigerator for a day or two, and warmed up for another great meal.

Enjoy!

Ingredients information


Potato, Russet

Beans, Black, Canned

Tomato Paste

Onions, Yellow

Garlic

Basil, Sweet Dried

Cumin, ground

Chili Powder

Pepper - Hot Red, ground (Cayenne)
Plenty of Love!
It makes every meal better

Utensils and Equipment Information


Garlic Press

Knives

Measuring Spoons

Potato Masher

Spoon, Large Mixing

The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live! 

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