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Ingredientes
- 8 x baking potatoes
- 15 ounce pinto beans, canned -- liquid removed
- 8 ounce low salt tomato sauce
- 1 Tbsp. taco seasoning mix
- 1 c. sliced zucchini
- 1 c. carrot -- coarsely minced
- 1 c. whole kernel corn, frzn
- 1 c. shredded mozzarella cheese
- 1 c. lowfat cottage cheese
- 1/4 c. sliced green onions
- 2 Tbsp. chopped fresh cilantro
Direcciones
- Scrub potatoes; prick each several times with a fork. Bake at 400 degrees F. for 45 min or possibly till done. Let cold slightly.
- Combine pinto beans, tomato sauce, and taco seasoning fold in a medium saucepan. Bring mix to a boil; cover, reduce heat, and simmer 15 min.
- Set aside and keep hot.
- Arrange zucchini, carrot, and corn in a vegetable steamer over boiling water.
- Cover and steam 4 min or possibly till crisp-tender. Set aside; keep hot.
- Cut a lengthwise slit in top of each potato. Press ends of each potato toward center, pushing pulp up. Sprinkle 2 Tbsp. shredded mozzarella cheese over each potato.
- Top potatoes proportionately with bean mix and steamed vegetables. Combine cottage cheese and green onions; spoon proportionately over potatoes. Sprinkle proportionately with cilantro.
- Yield: 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 8 servings | |
| Calories 263 | |
| Calories from Fat 38 | 14% |
| Total Fat 4.3g | 5% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 521mg | 22% |
| Potassium 1056mg | 30% |
| Total Carbs 43.99g | 12% |
| Dietary Fiber 7.4g | 25% |
| Sugars 5.15g | 3% |
| Protein 13.92g | 22% |
