Categories: Main Dish, Potatoes, Vegetarian

Ingredients

• 4 large russet potatoes, scrubbed
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup diced carrot
• 1 -2 garlic clove, minced
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, drained and rinsed
• 1/2 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 cup diced yellow squash
• 1 cup diced zucchini
• 2 tablespoons chopped cilantro
• salt
• fresh ground black pepper

Directions

1. Preheat oven to 400°.

2. Pierce potatoes with fork tines; bake about 1 hour, until tender.

3. Meanwhile, heat the oil in a large nonstick skillet over medium heat; add in the onion, bell pepper, carrot, and garlic; cook/stir for about 10 minutes, until the vegetables begin to soften.

4. Add in tomatoes, beans, broth, chili powder, and cumin; decrease heat to low; cover and cook 20 minutes.

5. Add in yellow squash and zucchini; cover and cook about 5 minutes, until the vegetables are crisp-tender.

6. Stir in the cilantro; season to taste with salt and pepper.

7. To serve: split the baked potatoes, and mash their pulp slightly.

8. Spoon the vegetable stew into their centers.

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