dinner · lunch · Mediterranean-inspired
Lemony Oregano Black Bean & Brussels Sprout Loaded Potatoes
A lemony loaded potato with black bean, brussels sprout, and a lemony oregano finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 2 cups black bean, drained and rinsed
- 4 cups brussels sprout, halved
- 1 tbsp olive oil
- ½ tsp salt
- 3 tbsp lemon juice
- 1 tsp oregano
- 2 cloves garlic, minced
- 4 potato, baked
Equipment
Large skillet
How to make it
- 1
Cook the black bean and brussels sprout with olive oil, salt, and lemon juice, oregano, garlic. Cook until the black bean is hot and the vegetables are tender.
- 2
Split the baked potato lengthwise and fluff the centers with a fork.
- 3
Pile the black bean and brussels sprout mixture into each potato.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.
