Vegan (with dairy-free cheese), gluten-free
4 large organic russet potatoes
3 cloves garlic
1 can black beans, rinsed and drained
15 oz. can diced tomatoes
1/2 cup salsa (I used Trader Joe’s double roasted)
1 1/2 cups corn (frozen works)
2 tsp. cumin
Shredded dairy-free cheese (or other cheese sauce)
Preheat oven to 400. Bake potatoes for 35-45 minutes until tender when pierced with a fork.
While potatoes are cooking, dice onion and mince garlic.
In a large skillet over medium heat, saute onion, garlic, and 1 tsp. cumin for about 8 minutes.
Reduce heat to med-low. Add beans, tomatoes with juice, corn, salsa and 1 tsp. cumin. Cook 10 minutes.
Cut potatoes lengthwise, but not all the way through. Gently squeeze and fluff with a fork.
Sprinkle cheese on potatoes and spoon the bean/tomato mixture on top.