Ingredients:

• 6 cups prepared mashed potatoes
• 2 cups frozen or canned corn kernels
• 1 (15-ounce) can low-sodium black beans 
• 1/2 teaspoon chili powder
• 1 cup low-fat cheddar, shredded 
• 1/2 cup BBQ sauce 
• 2 green onions, sliced 
• 1 jalapeño, thinly sliced (optional)

Instructions:

1. Allow the corn kernels to thaw, or heat them through if you plan to eat the bowls immediately. Rinse and drain the black beans, then add them to a bowl along with the chili powder and stir until the beans are coated.
2. To build the bowls, place about 1 cup mashed potatoes in each bowl, then top bowls evening with about corn kernels, black beans, shredded cheddar, BBQ sauce, sliced green onions, and jalapeño.
3. Serve the bowls immediately, or refrigerate until ready to eat. To reheat, simply microwave until the mashed potatoes are hot and the cheese is melted.
4. Refrigerate leftovers in an airtight container within 2 hours.

Nutrition Information