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Gluten-Free and
Vegetarian Dish
Budget Friendly
1 (10- to 12-oz) Russet potato
1 Tbsp sour cream
½ cup Organic Refried Pinto Beans, warm
Salt to taste
¼ tsp ground cumin
2–3 Tbsp grated cheddar cheese
Fresh salsa
1 green onion, thinly sliced
Preheat oven to 400°F. Prick potato all over with a fork and place on a baking sheet. Bake until just tender, about 1 hour; set aside until cool enough to handle. (Alternatively, microwave potato about 10 minutes until soft.) Meanwhile, preheat broiler. Cut open potato and scoop about ½ cup of the cooked flesh into a medium bowl. Add sour cream, beans, salt and cumin and mash with a fork to combine. Refill potato with bean mixture, then top with cheese and return to baking sheet or place in a small baking dish. Broil until cheese is melted and golden brown, about 2 minutes. Top with salsa and green onions and serve. Serves 1.
Serves 1
Per serving (1 potato/508g-wt.): 440 calories (40 from fat), 4.5g total fat, 2g saturated fat, 10mg cholesterol, 840mg sodium, 88g total carbohydrate (15g dietary fiber, 4g sugar), 15g protein
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