Tex-Mex Stuffed Potatoes With Corn Salsa

• 4 None large potatoes
• 1 None medium red onion, finely chopped
• 1/2 None medium green bell pepper, chopped
• 1 (13.5 oz) can spicy Mexican beans
• 1.5 o soy cheese, shredded
• None None Corn Salsa
• 1 (10 oz) can corn kernels, rinsed
• 1/2 lb cherry tomatoes, quartered
• 1/2 None medium green bell pepper, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lemon juice
• 1 tbsp olive oil

1. Prick potatoes with a fork. Place on a microwave-safe plate and microwave on HIGH (100%) for 12 mins, or until tender. Let cool for 5 mins then halve lengthwise. Scoop out flesh, leaving a 1/3 inch thick shell. Transfer to a shallow roasting pan.
2. Preheat broiler. Heat a large frying pan over medium heat. Lightly coat onion with oil then saute onion and green pepper for 5 mins, or until onion softens. Add beans and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 5 mins. Transfer to potato shells and top with cheese. Broil for 1-2 mins, or until cheese melts.
3. Meanwhile, to make the corn salsa, combine all ingredients.
4. Serve stuffed potatoes topped with corn salsa.

potatoes, red onion, green bell pepper, beans, soy cheese, salsa, corn kernels, cherry tomatoes, green bell pepper, fresh cilantro, lemon juice, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/23385 (may not work)