Black Bean and Corn-Topped Baked Potatos

 This is delicious and easy. It's a new spin on a baked potato bar topping. Also, my kids love it.

Adapted from myrecipes.com

Ingredients

• 4 (6-ounce) baking potatoes 
• Cooking spray 
• 1/2 cup chopped onion 
• 2 garlic cloves, minced 
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 (15-ounce) can no-salt-added black beans (such as Eden Organic), rinsed and drained
• 1 1/2 cups frozen whole-kernel corn
• 1 1/2 cups fresh salsa 
• 1/4 cup (1 ounce) reduced-fat shredded cheddar-Jack cheese (such as Cabot) 
• 1/4 cup chopped fresh cilantro 

Preparation

1. 1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.
2. 2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; sauté 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.
3. 3. Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.