Monday, July 27, 2009

Baked Potato with Black Beans and Corn

A couple weeks ago I joined Sparkpeople in an effort to track my eating and exercise. Like all things, I was really good at entering it all in every day...for the first two weeks or so. That's when it all went steadily downhill. Entering everything I ate was really good practice for me though. It helped me see that all those little "snacks" during the day really add up. Even though I'm not tracking my meals as religiously anymore, I think I've become more conscious of the mindless eating I do at work.

There are also some really excellent recipes for lunches that the site suggests. One such recipe is a variation on your regular baked potato.

Baked Potato with Black Beans and Corn

1 baking potato
1/2 cup canned black beans, drained
1/4 cup canned sweet corn
1/2 cup salsa - I used medium because I didn't want it too spicy


Scrub potato with a wet paper towel to clean. Poke several holes in it with a fork. Wrap with a paper towel and cook in microwave for 4:30. Place on a plate and slice the potato in half. Top with beans and corn. Cook for another 30-45 seconds in microwave. Remove from microwave and top with salsa.

Servings: 1

This makes an excellent workday lunch because the whole thing can be put together in my office kitchen and it's really filling. I'm sure it would also be tasty on summer weekends when firing up the oven is the last thing you want to do.

This meal is also abs diet friendly because it incorporates black beans and corn.


  1. This is such an unusual recipe Melissa. I never had anything like this before. Sounds scrumptious!

  2. I love this dish. I have always loved salsa on my baked potato and the addition of the beans and corn makes it a complete meal. Great recipe that is delicious and healthy:)

  3. I have all the ingredients in the house and this looks like our kind of food. It is so interesting how a recipe or a picture can tell us what is right for us. This is right for me.

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