dinner · lunch · Chinese-inspired
Sesame Ginger Black Bean & Bell Pepper Loaded Potatoes
A savory loaded potato with black bean, bell pepper, and a sesame ginger 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
- 3 cups bell pepper, sliced
- 1 tbsp olive oil
- ½ tsp salt
- 3 tbsp soy sauce
- 1 tbsp ginger, grated
- 2 tsp sesame oil
- 4 potato, baked
Equipment
Large skillet
How to make it
- 1
Cook the black bean and bell pepper with olive oil, salt, and soy sauce, ginger, sesame oil. 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 bell pepper 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, peanut-free, tree-nut-free, vegan, vegetarian.
Contains sesame, soy, and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
