baked potatoes topped with spicy vegetable stew
This is my go-to meal when we are hungry and want something filling to eat. Love to make this for dinner with just a small green salad on the side, or if you eat meat, you could add chicken breast on the side. It is very good!
prep time
cook time
method
---
yield
4 servings
Ingredients
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 14 ounces can diced tomatoes
- 1/2 cup vegetable broth or water
- 19 ounces can black beans, rinsed and drained
- 1 cup diced yellow squash
- 1 cup diced zucchini
- 1/2 cup diced carrot
- 1/2 cup chopped green bell pepper
- 1 cup chopped onion
- 1 tablespoon vegetable oil
- 2 tablespoons chopped fresh cilantro
- - salt and freshly ground black pepper to taste
- 4 large russet potatoes, scrubbed (about 2 1/2 lbs.)
How To Make baked potatoes topped with spicy vegetable stew
-
Step 1Preheat oven to 400°F. Pierce potatoes with the tines of a fork and bake until tender, about 1 hour.
-
Step 2Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, carrot, and garlic. Cook, stirring often, until vegetables begin to soften; about 10 minutes.
-
Step 3Stir in chili powder and cumin. Add tomatoes, broth, and beans. Reduce heat and simmer, covered, for 20 minutes.
-
Step 4Add yellow squash and zucchini. Cover and simmer until vegetables are crisp-tender, about 5 minutes. Stir in cilantro and season with salt and pepper.
-
Step 5To serve, split baked potatoes and mash their pulp slightly. Spoon vegetable stew into center.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes