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Mexican Sriracha Potato
Nb persons: 2
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| The new steak and potatoes? Fruit and potatoes. Mangos are brimming with vitamin A—roast them a bit, and the flavors come alive. | |
| 2 lg | white baked potatoes |
| ¾ c | cooked brown rice |
| 1 lg | ripe mango, diced |
| 2 tsp | sriracha sauce, (or hot sauce) |
| Pinch | crushed red pepper |
| 1 Tbsp | finely chopped fresh cilantro |
| ¼ c | chopped red onion |
| 1 15-oz can | black beans, drained and rinsed |
| 1 tsp | extra-virgin olive oil |
| ¼ tsp | sea salt |
| ¼ tsp | freshly ground pepper |
1. PREHEAT oven to 350°F.
2. PIERCE holes in the potatoes using a fork, then rub each potato with olive oil. Sprinkle with sea salt and place directly on the top oven rack. Bake for 45 to 55 minutes or until tender. Remove from oven; set aside to cool for 5 minutes.
3. COMBINE remaining ingredients in a large bowl to make the topping; gently toss.
4. SPLIT open the two cooked potatoes and top with brown rice mixture. Serve warm.
NUTRITION (per serving) 610 cal, 19 g pro, 137 g carb, 18 g fiber, 27 g sugars, 4 g fat, 0.5 g sat fat, 730 mg sodium
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