23mTomato Bean Potato Bowls
Soft potatoes topped with mild tomato pinto beans, peas, and corn for a simple filling mini-meal.
- Energy
- 368 calories per serving
- Protein
- 13.3 g per serving
- Carbs
- 70.7 g per serving
- Fat
- 4.5 g per serving
- Sodium
- 688 mg per serving
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Cook this recipe
- russet potatoes-4 medium
- canned pinto beans-1 can
- frozen peas-1 cup
- frozen corn-1 cup
- tomato sauce-1 can
- water-0.25 cups
- olive oil-1 tbsp
- garlic powder-0.5 tsp
- onion powder-0.5 tsp
- salt-0.5 tsp
Scrub the potatoes, poke each potato 6 times with a fork, and drain and rinse the pinto beans.
Pierce potatoes before microwaving to help steam escape.
Place the potatoes on a microwave-safe plate. Microwave on high for 8 to 12 minutes, turning halfway, until easily pierced with a fork. Let stand for 2 minutes.
Use oven mitts when handling the hot potatoes and hot plate.
While the potatoes cook, warm the olive oil in a medium saucepan over medium heat. Stir in tomato sauce, water, garlic powder, onion powder, and salt until smooth.
Add pinto beans, frozen peas, and frozen corn. Simmer for 6 to 8 minutes, stirring occasionally, until vegetables are tender and the sauce is gently bubbling. Mash a few beans against the pan to thicken.
Stir the bean mixture carefully to prevent splashing hot sauce.
Split each potato down the center, fluff the insides, spoon the tomato bean mixture over the potatoes, and serve warm.
Let portions cool for children before serving.
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