Baked Potatoes With Beans And Corn

• 4 None baking potatoes (about 10 oz each)
• 1 tbsp light olive oil
• 2 cloves garlic, crushed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) mixed beans, drained and rinsed
• 2/3 cup grated Cheddar cheese
• 1 can (11 oz) sweet corn
• 3 None green onions, finely chopped
• 1 tbsp lemon juice
• 1/2 cup sour cream
• None None Mixed salad, to serve

1. Preheat the oven at 400u0b0F. Pierce potatoes all over with a fork. Bake for 45 mins until tender. (Or microwave potatoes on high for 12-15 mins until tender.)
2. Meanwhile, heat oil in a medium saucepan on medium heat. Cook and stir garlic and spices for 30 seconds, or until fragrant. Stir in tomatoes. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, for 10 mins, or until sauce has thickened slightly. Stir in beans.
3. Cut a cross in the top of each potato; gently squeeze to open top slightly. Place potatoes in a baking pan. Spoon tomato mixture into potatoes; sprinkle with cheese. Bake for 5 mins, or until cheese is melted and bubbly.
4. Meanwhile, combine corn, onions and lemon juice in a small bowl. Top potatoes with sour cream and corn salsa. Serve at once with salad.

baking potatoes, olive oil, garlic, ground cumin, ground coriander, tomatoes, mixed beans, cheddar cheese, sweet corn, green onions, lemon juice, sour cream, mixed salad

Taken from recipes-plus.com/api/v2.0/recipes/29861 (may not work)