Hands On:

5 minutes

Total Time:

15 minutes

Serves:

Ingredients

2 (12-to 14-oz.) russet potatoes
1 tbsp Hy-Vee vegetable oil
¾ cup Hy-Vee frozen golden cut corn
½ cup Hy-Vee Short Cuts chopped red bell peppers
½ cup Hy-Vee Short Cuts chopped red onions
1 tsp bottled minced garlic
1 (15-oz.) can seasoned recipe black beans, undrained
1 ½ tsp Tajín Clásico seasoning, divided, plus additional for garnish
½ tsp Hy-Vee ground cumin
½ cup dairy-free Cheddar-style shreds
Vegan sour cream, for serving
Fresh cilantro, for garnish

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Preparation

Pierce each potato several times with forok. Microwave on HIGH 8 to 10 minutes or until fork-tender, turning halfway through.

Meanwhile, heat oil in large skillet over medium heat. Add frozen corn and bell peppers. Cook 2 minutes, stirring occasionally. Stir in onions and garlic.

Split potatoes in half lengthwise. Sprinkle cut sides with remaining ½ teaspoon Tajín seasoning. Gently mash seasoning into potato with fork.

Sprinkle potato halves with Cheddar-style shreds. Top with bean mixture. Serve with vegan sour cream; garnish with additional Tajín seasoning and cilantro, if desired.

Nutrition Facts

Serves: 4

Amount Per Serving
Calories:		340
% Daily Value*
Total Fat: 8g		10%
	Saturated Fat: 1.5g
	Trans Fat: 0g
Cholesterol: 0mg		0%
Sodium: 800mg		35%
Total Carbohydrate: 57g		21%
	Dietary Fiber: 2g	7%
	Sugars: 6g	12%
Protein: 11g		22%