This might not be the best photo but this dish is fantastic!  Loaded with plants and full of good for you ingredients.  But best of all it is delicious!
Inspiration:  This dish was inspired by and adapted from a Bobby Flay recipe I found in the May 2010 issue of Food and Wine magazine called Chile-Honey-Glazed Salmon with Two Sauces.  In his version there is salmon instead of a baked potato and his first sauce is a tomatillo salsa prepared in the oven which I have changed into a pan-roasted tomato salsa due to the limited availability of tomatillos here in Montana.  His second sauce is very similar to the black bean sauce I have here.

Pan-Roasted tomato salsa

  • 1 Tbsp olive oil
  • 1/4 cup red onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1 pound tomatoes (about 2 large), coarsely chopped
  • Salt and pepper, to taste
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  1. Heat oil in skillet over medium heat.  
  2. Add onions; cook until translucent
  3. Add garlic; cook for 30 seconds
  4. Add tomatoes; reduce heat to low and simmer for about 30 minutes
  5. Remove from heat; season with salt and pepper to taste
  6. Add cilantro and lime; recheck seasoning.
  7. Serve warm or cold! 
  • If fresh tomatoes are not in season (or inconvenient) it is fine to substitute a (14.5 oz) can of diced tomatoes for the fresh tomatoes
  • If you like your salsa spicy consider adding a jalepeno when you cook the onion; you could also add hot sauce or crushed red pepper to get some heat
  • If you like your salsa smooth you can put it in the blender to puree or use an immersion blender.  Just be careful putting hot food into a blender because it can make a big mess!  Personally I like it chunky so this step is definitely optional.

black bean sauce

  • 1 Tbsp olive oil
  • 1/4 cup red onion
  • 1-2 cloves garlic
  • 1 canned chipotle in adobo sauce, chopped
  • 1 tsp cumin
  • 1 (14.5 oz) can black beans with their liquid 
  • Salt and pepper, to taste
  1. Heat oil in saucepan over medium high heat
  2. Add onions and cook until they start to turn translucent
  3. Add garlic, chipotle in adobo sauce, and cumin; cook for 30 seconds
  4. Add black beans with their liquid; reduce heat to medium low; cook for 5-10 minutes
  5. Remove from heat and mash with potato masher to get a chunky sauce.  If a smoother sauce is desired you can use an immersion blender
  6. Season to taste with salt and pepper
  7. Serve!
  • Any kind of bean would work here, especially pinto or kidney beans, but the black bean is best in this recipe

Baked potato

  • Russet Potato, washed and scrubbed

  1. Poke holes in potato with fork
  2. Wrap in paper towel and dampen
  3. Microwave for 5 minutes or until done (all microwaves are slightly different)
  4. Remove potato for towel; split and fluff with fork
  5. Top with black bean sauce and pan-roasted tomato salsa
  • If you want to bake your potato in the oven instead that is even better!  After poking holes in the potato wrap it in tinfoil and stick it in an oven preheated to 350 degrees for about an hour.
  • Sweet potatoes are a great substitution here so if you'd rather use a sweet potato good for you!

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