3 cups Fresh Tomato Salsa, divided
1 (15-ounce) can black beans, rinsed and drained
1 tablespoon canned chopped jalapeno pepper
1/2 teaspoon cumin seeds
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
Press potato into bottom and up sides of a 9-inch pie-plate. Bake at 400o for 20 minutes or until edges are lightly browned. Remove from oven, and set aside. Combine 1 1/2 cups Fresh Tomato Salsa, beans, pepper, and cumin seeds in a medium bowl. Spoon into prepared potato shell. Top with cheese. Bake at 350o for 25 minutes. Remove from oven, and let stand 5 minutes. Cut into 6 wedges. To serve, top each wedge with 1/4 cup salsa.
Yield: 6 servings
Fresh Tomato Salsa:
2 large ripe tomatoes, chopped
3/4 cup chopped green onions
1/2 cup chopped green pepper
1/2 cup finely chopped fresh parsley
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon hot sauce
Combine all ingredients in a medium bowl. Cover and chill.
Per serving:
| Calories | 249 | |
| Protein (gr) | 14 | |
| Carbohydrate (gr) | 41 | |
| Fiber (gr) | 8 | |
| Fat (gr) | 4 | |
| Saturated fat (gr) | 2 | |
| Cholesterol (mg) | 10 | |
| Sodium (mg) | 414 |