Tex-Mex bean-and-cheese potato slabs
3
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Serve these taco- and nacho-inspired potato slabs with a side salad or cup of soup for a satisfying meal.
Ingredients
Cooking spray
4 spray(s)
Uncooked russet potato
1 pound(s), 2 (8-oz) medium potatoes
Canned pinto beans
15½ oz, drained
Canned diced tomatoes
⅓ cup(s), with green chiles
Kosher salt
½ tsp
Black pepper
¼ tsp
Reduced fat cheddar cheese
¾ cup(s), shredded
Plain fat free Greek yogurt
⅓ cup(s)
Salsa
3 Tbsp
Scallions
2 medium, thinly sliced
Instructions
1
Preheat the oven to 425°F. Line a sheet pan with parchment paper or a silicone mat.
2
Cut each potato lengthwise into 4 slabs; cut a sliver off the rounded edge of the outer slabs so they lie flat. Arrange the potato slabs on the prepared pan; coat with cooking spray. Bake the potatoes for 12 minutes.
3
Meanwhile, in a medium bowl, mash the beans with a fork until almost smooth. Stir in the diced tomatoes and chiles.
4
After the potatoes have baked for 12 minutes, carefully turn them over. Coat the tops with cooking spray; sprinkle evenly with the salt and black pepper. Bake until lightly browned and tender, 10 to 12 minutes.
5
Top the potato slabs evenly with the bean mixture; sprinkle evenly with the cheese. Bake until the cheese melts, 3 to 5 minutes.
6
Meanwhile, stir together the yogurt and salsa. Sprinkle the potato slabs with the scallions and serve with the sauce.
7
Serving size: 2 potato slabs and about 2 tbsp sauce
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