Last week I shared a recipe for chicken enchiladas that called for opening a can of black beans and corn, but used only a little of both. What do you do with the leftover?
Potato toppings!
I made a smothered baked potato with the leftover black beans, corn, salsa and a sprinkle of cheese, and it was soooo good! Just baked a large potato. You can bake it when you cook something else during the week or microwave it for a few minutes or until done. Don’t forget to pierce the potato; piercing releases steam. If you don’t pierce the skin, the steam builds up and POW. Potato all over the oven or microwave.
When the potato is cooked, split it open lengthwise and mash up the baked potato. Spread the rinsed and drained beans and corn on the potato, sprinkle with cheese and salsa, and pop in the microwave for 10-20 seconds. Done! A healthy, nutritious and fiber-filled lunch.
