Preheat oven to 350° F. Toss potatoes with olive oil and salt. Bake in 350° F oven for about 45 minutes or until tender.
Remove from oven and slice each potato in half. Scoop some of the potato out leaving a small wall of potato around the edges. Save the scooped potato for another use, like mashed potatoes.
Fill each potato half with black beans, diced green chile, and cheese. Drizzle Enchilada Sauce over the top of each potato.
Place potatoes back in the oven and bake for about 10 minutes until fillings are heated through, and cheese is melted. Remove from oven and sprinkle with green onion and cilantro.
Serve with sour cream, guacamole, additional enchilada sauce, or salsa, as desired.
Recipe for Enchilada Sauce here: https://lifecurrentsblog.com/vegetable-enchiladas/ Keep in mind that the nutrition analysis here is a very rough estimate. The only things I give actual amounts for are the potatoes, beans, and green chiles. Everything else is up to you how much you use. The less cheese and sour cream you use, the lower the calories will be. The rest of the ingredients are really healthy, and overall not too calorie dense.Adapted from Out A Thyme
Find this and other delicious recipes at Life Currents https://lifecurrentsblog.com