Tomato Bean Potato Bowls

Ingredients

• 4 Count russet potatoes - 4 medium (about 1 1/2 pounds), about 1.5 pounds total
• 1 Can canned pinto beans - 1 can (15 ounces), drained and rinsed, drained and rinsed
• 1 Cup frozen peas - 1 cup
• 1 Cup frozen corn - 1 cup
• 1 Can tomato sauce - 1 can (8 ounces)
• 0.25 Cup water - 1/4 cup
• 1 Tablespoon olive oil - 1 tablespoon
• 0.5 Teaspoon garlic powder - 1/2 teaspoon
• 0.5 Teaspoon onion powder - 1/2 teaspoon
• 0.5 Teaspoon salt - 1/2 teaspoon

Instructions

1. Prepare potatoes and beans

   1. *Scrub the potatoes*, *poke each potato* 6 times with a fork, and *drain and rinse* the pinto beans.

2. Microwave the potatoes

   2. 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*.

3. Start the tomato sauce

   3. 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.

4. Simmer the bean mixture

   4. 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.

5. Assemble and serve

   5. *Split each potato* down the center, *fluff the insides*, spoon the tomato bean mixture over the potatoes, and serve *warm*.