These Mexican-inspired potatoes are a delicious gluten-free meal that the whole family will love.
- 2 teaspoons olive oil
- 4 russet potatoes
- 1/2 pound lean ground beef
- 1 sweet onion diced
- 1 bell pepper diced
- 2 tablespoons garlic minced
- 2 tablespoons chili powder
- 2 tablespoons oregano
- 2 tablespoons cumin
- 3/4 cup no-salt-added corn
- 16 oz low-sodium black beans, drained, rinsed 1 can
- 1 tomato diced
- 1 avocado diced
- 1 teaspoon lime juice
- 1 tablespoon cilantro optional
Preheat oven 400°F.
Scrub and dry potatoes. Rub with 1 tsp. oil and prick with fork. Bake for 45 - 60 minutes, or until skins are crispy and insides are soft.
Heat remaining oil in large skillet over medium heat. Add beef and cook for about 10 minutes, or until no longer pink. Drain fat from pan.
Return pan to heat; add onion, peppers, garlic, chili powder, oregano and cumin. Cook for 5 minutes. Add corn and beans and cook for 2 minutes or until onion is translucent and beef is no longer pink.
While beef mixture is cooking, mix tomato, avocado, lime juice and cilantro in small bowl. Let marinate.
Once potatoes are cooked, remove from oven and let cool slightly. Cut potatoes in half and scoop out ½ of potato flesh from each half and reserve for other use.
Fill each half with ⅛ beef and vegetable mixture. Top with ⅛ avocado and tomato mixture.
Serving: 1potatoCalories: 598kcalCarbohydrates: 91gProtein: 32gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 35mgSodium: 134mgPotassium: 2209mgFiber: 21gSugar: 10gVitamin A: 2621IUVitamin C: 67mgCalcium: 181mgIron: 10mg