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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the first 6 ingredients (tomatoes through cumin) in a large nonstick skillet; stir well, and bring to a boil. | 2. Cover, reduce heat and simmer the tomato mixture at least 15 minutes-stirring occasionally. I like my mixture fairly chunky so you can adjust your cooking time accordingly. | 3. Split open the baked potatoes and put the mixture inside. | 4. I normally cut my potato completely open, mash it and put the mixture on top adding the cheese and green onions. | 5. You can certainly add extra ingredients like sour cream etc. | 6. My wife and I usually serve this with a green salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1	can	diced undrained	62.068999999999996	13.7631	3.2384	0.5397
black bean	1	can	undrained	991.8141	181.3769	62.8246	4.1301
green chilies	1	can	chopped undrained	97.1514	24.0	0.0	0.0
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
chili powder	2	teaspoons		15.228	2.6838	0.7268	0.7711
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
cheddar cheese	1	ounce	shredded	49.8951	3.0362	3.8017	2.5174
green onion	2	tablespoons	chopped	3.24	0.6888	0.1164	0.0564
potato	2 -3		microwaved	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.