Santa Fe Black Bean-Topped Potatoes

• 4 baking potatoes (about 1 1/2 pounds)
• 2 teaspoons vegetable oil
• 1 cup diced yellow bell pepper
• 1/2 cup coarsely chopped onion
• 1 teaspoon bottled minced garlic
• 1/3 cup bottled salsa
• 1 teaspoon ground cumin
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can stewed tomatoes, coarsely chopped and drained
• 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeno peppers
• 1/4 cup low-fat sour cream
• 1/4 cup chopped fresh cilantro

1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
2. While potatoes cook, heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, and garlic, and stir-fry 3 minutes. Stir in the salsa, cumin, beans, and tomatoes, and cook for 7 minutes or until thick.
3. Split potatoes open with fork, and fluff pulp. Spoon 3/4 cup bean mixture over each potato. Top each serving with 1/4 cup cheese, 1 tablespoon sour cream, and 1 tablespoon cilantro.

baking potatoes, vegetable oil, yellow bell pepper, onion, garlic, bottled salsa, ground cumin, black beans, tomatoes, shredded monterey jack cheese, lowfat sour cream, fresh cilantro

Taken from www.myrecipes.com/recipe/santa-fe-black-bean-topped-potatoes (may not work)