Ingredients
1 teaspoon olive oil
1 teaspoon chili powder
1 can (4 ounces) diced green chiles
1 can (15.5 ounces) drained black beans
3/4 cup water
4 baked potatoes
Shredded Monterey Jack
Sour cream
Diced avocado
Fresh cilantro leaves
Preparation
In a skillet, heat olive oil and chili powder until fragrant, 1 minute. Add chiles, beans, and water and cook until slightly thickened; season. Top potatoes with chili, cheese, sour cream, avocado, and cilantro.
