Did you know beans, jalapenos and Greek Yogurt all boost your metabolism? Here is a great way to boost your metabolism naturally and deliciously too.
My post yesterday was a to die for Breakfast Quesadilla, in it I used ½ of a bell pepper and ½ of a jalapeno. So naturally I used them up and cooked myself a nice lunch later that day. Here it is, and it was amazing! If you are a vegetarian you will be a very happy camper with this protein packed baked potato.
Makes 1 potato-
1 medium size Russet Potato
½ Bell Pepper chopped
1 Garlic Clove smashed but still intact
½ Jalapeno* halved and sliced (remove the seeds and ribs if you don’t want a lot of heat)
2 tbsp Pinto Beans**
1 tsp Olive Oil
¼ cup Greek Yogurt
1 tbsp low cal Cheddar Cheese
Your favorite Hot Sauce or Salsa, I like Pepper Plant
Salt and Pepper to Taste
Pre heat oven to 425. Wash potato, stab a couple of times on each side with a fork and microwave for 3 ½ minutes. Place the potato in the oven, right on the rack for 30 minutes.
While the potato cooks make the topping. In a medium skillet heat the 1 tsp olive oil on medium toss in the garlic, bell pepper and jalapeno mix often until the bell pepper is getting soft. Turn heat down to low and add the beans.
By now the potato should be ready, remove from the oven and place in a bowl. Slice the top open and squeeze the ends just like Mom use to. Top with the Greek yogurt, bell pepper mixture, cheese and hot sauce or salsa. Put your feet up and dig in.
* If you really oppose heat, swap out the jalapeno for ½ small red onion chopped
** I like to open a can of pinto beans and put in Tupperware in the fridge. I take out a little as I need it. Beans are great in everything from salads to tacos and sandwich wraps and if you get them canned they are already cooked, you just need to heat up.