Black Bean and Corn-Topped Potatoes

4 (6-oz.) baking potatoes, baked
1/2 cup chopped onion
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. chili powder
1 (15-oz.) can no-salt-added black beans, rinsed and drained
1 1/2 cups frozen whole-kernel organic corn
1 1/2 cups fresh low-sodium salsa
1/4 cup chopped fresh cilantro/parsley

While potatoes bake, heat a large skillet over medium-high
heat. Coat pan with a little water. Add onion and next 3
ingredients; saute 3 minutes. Reduce heat to low. Add beans,
corn, and salsa; cook 4 minutes or until thoroughly heated.

Split potatoes lengthwise, cutting to, but not through, other
side. Fluff with a fork. Spoon about 1 cup bean mixture over
each potato. Top each serving with cilantro/parsley.

Makes 4 servings.