Vegetarian Stuffed Potatoes

Potatoes are a good source of potassium.
Diets containing foods that are good sources
of potassium and are low in sodium may reduce
the risk of high blood pressure and stroke.

Ingredients:
4 8 oz baking potatoes, scrubbed
1 Tbsp. canola oil
1 cup chopped onion
1 tsp. minced garlic
15.5 oz. can black beans, drained and rinsed well
14.5 oz. can whole tomatoes with juices, no-salt added, chopped
1 Tbsp. red-wine vinegar
1/8 tsp. cayenne pepper or more to taste
1/4 tsp. freshly ground black pepper
1/2 cup nonfat sour cream
1/2 cup 2 oz. shredded reduced-fat Cheddar cheese
1/4 cup chopped cilantro (optional)

Directions:
Pierce potatoes with a fork and place in a microwaveable dish.
Cook in microwave according to manufacturer’s directions.
Microwave until fork tender. Meanwhile, in a saucepan,
heat oil over medium heat and sauté onion and garlic until soft.
Stir in drained beans, tomatoes, vinegar and seasonings.
Stir occasionally and gently cook until all ingredients are heated.
When potatoes are done, cut down the middle of each potato,
add 1 Tbsp. of sour cream to each potato and fluff pulp with a fork.
Spoon filling evenly into potatoes. Top each potato with 2 Tbsp. cheese. Return to microwave and cook for 1-2 minutes until cheese is melted.
Top each potato with 1 Tbsp. each sour cream and chopped cilantro.
Serve with a green salad and crusty bread.
Note: If desired, add a small amount of milk to each potato.