1tspGarlic Oilor olive oil and double up the garlic powder
½Yellow Onion chopped
1Jalapeno Chopped- remove all seeds and ribs for mild and none for hot
1can Reduced Sodium Black Beans
1can Reduced Sodium Pinto Beans drained
1tbspTomato Paste
1tspGarlic Powder
1tspCumin
1tspChili Powder
1tspDried Oregano
Salt and Pepper to Taste
Optional Toppings
Salsa
Greek Yogurtuse in place of Sour Cream
Pickled or Fresh Jalapeno Rings
Hot Sauce
Fresh Cilantro
Instructions
Wash and pierce potatoes with fork, toss in microwave for 10 minutes and turn the oven up to 425
While the potatoes are in the microwave chop the onion and jalapeno.
Heat oil in a large skillet on medium high and add the onions cook for 5 minutes.
Add the jalapeno, cook for another 5 minutes and add black beans w/ the sauce they come in, the drained pinto beans, tomato paste, garlic powder, cumin, chili powder and oregano.
Reduce heat to medium low. At some point the potatoes will be done in the microwave and you can place them in the oven, right on the rack.
Once or twice stir and smash the beans a little. After 20 minutes remove the potatoes from the oven, slice down the middle and mound on some steaming hot chili and some yummy toppings.