Your humble, nutrient-dense, vegetable.
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- 4 medium russet potatoes baked
- 1 15- ounce can black beans drained and rinsed
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- 2 cups romaine lettuce chopped
- 1 avocado sliced
- ¼ cup salsa
- ¼ cup shredded cheese
- Fresh cilantro for garnish
- Preheat oven to 400ºF.
- Place potatoes on a baking sheet. Bake for 45-50 minutes, until fork tender.
- In a medium bowl, add black beans, chili powder, cumin, and salt. Stir to combine.
- Stuff each potato with ¼ of each topping: ½ cup lettuce, ½ cup black beans, ¼ avocado, 1 Tablespoon salsa, and 1 Tablespoon cheese. Sprinkle with cilantro.