With how hot it’s been recently, I have carefully planned my menus to avoid turning my oven on for too long. This recipe is one I made up while in Japan as a way to use up some burrito filling I had made. It’s fast, yummy, and easy to make. I hope you enjoy it as much as I do.
Makes 6 servings
1-2 tbs olive oil
1 medium bell pepper, chopped
1 medium onion, diced
2-3 cloves garlic, minced
1 medium zucchini, cut into large dice
1/4 cup of corn
1 can of black beans, drained and rinsed (or your favorite variety of beans)
1/4 teaspoon each cayenne pepper, red pepper flakes, and cilantro
Dash of cumin
6 restaurant size potatoes, scrubbed
2 tablespoons of lime juice
6-12 tablespoons of shredded cheddar or Mexican blend cheese
6 tablespoons salsa
6 tablespoons sour cream
1 avocado, diced
After cleaning the potatoes, poke them all over with a knife or fork, and place into a microwave safe dish. Microwave uncovered until they can be pierced easily with a knife or fork. It took me 18 minutes to nuke 4 potatoes.
Meanwhile, heat the olive oil over medium high heat. After the pan is hot, add the onions, peppers, and garlic. Saute until the vegetables are softened, and the onions are somewhat translucent. Add the zucchini, corn, beans, spices, and lime juice. Cook until the zucchini is softened, and the entire mixture is heated through. Taste for seasonings, and adjust to your taste.
When the potatoes are done, cut open and put 1-2 tablespoons of cheese on each potato. Next, put a big scoop of the bean mixture. Put 1 tablespoon of salsa, followed by the sour cream. Distribute the diced avocado across the 6 potatoes. Enjoy your delicious potatoes!