Tex-Mex Stuffed Potatoes With Corn Salsa - cooking recipe

Ingredients

4 None large potatoes
1 None medium red onion, finely chopped
1/2 None medium green bell pepper, chopped
1 (13.5 oz) can spicy Mexican beans
1.5 o soy cheese, shredded
None None Corn Salsa
1 (10 oz) can corn kernels, rinsed
1/2 lb cherry tomatoes, quartered
1/2 None medium green bell pepper, finely chopped
2 tbsp fresh cilantro, chopped
2 tbsp lemon juice
1 tbsp olive oil

Preparation

Prick potatoes with a fork. Place on a microwave-safe plate and microwave on HIGH (100%) for 12 mins, or until tender. Let cool for 5 mins then halve lengthwise. Scoop out flesh, leaving a 1/3 inch thick shell. Transfer to a shallow roasting pan.
Preheat broiler. Heat a large frying pan over medium heat. Lightly coat onion with oil then saute onion and green pepper for 5 mins, or until onion softens. Add beans and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 5 mins. Transfer to potato shells and top with cheese. Broil for 1-2 mins, or until cheese melts.
Meanwhile, to make the corn salsa, combine all ingredients.
Serve stuffed potatoes topped with corn salsa.