Bean Stuffed Baked Potato

• 1 large potato

• 1 cup of tomato puree

• ½ cup cooked or canned kidney beans, drained

• ¼ tsp Mexican spices, to taste

• 2 cups of fresh or frozen vegetables (pea/corn/carrot mix works well)

Bake potato in oven until soft. When close to done, heat beans, vegetables and tomato puree until warmed through. Split open potato and fill with bean mixture to serve.

Dinner Nutrition: 793 Calories. 38g Protein. 4.5g Fat. 166g Carbohydrates.

Price per serve: $1.00 - $2.50

Baked potatoes topped with a flavorful mix of tomato puree, kidney beans, and Mexican spices, garnished with fresh herbs.