Fiesta Baked Potatoes

Mexican toppings... meet potatoes! It's like a fiesta for your mouth 😉 This meal is great for busy weeknights because it comes together SO easy. While the potatoes are baking, simply whip up the bean mixture on the stove and dinner is done!

Vegan (with dairy-free cheese), gluten-free

Ingredients
4 large organic russet potatoes
1/2 onion
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)

Directions
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.

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