Sundial garden potatoes

6 servings

Ingredients

Quantity Ingredient
1 Bag natural potato wedges frozen (24-oz bag)
1 can Rosarita NoFat Refried Beans 16-oz can
1 cup Rosarita Chunky Salsa
½ cup Diced red onion
1 can Diced green chilies (4-oz)
2 tablespoons Chopped fresh cilantro
½ teaspoon Ground cumin
½ teaspoon Garlic powder
¼ teaspoon Gebhardt chili powder
½ cup Chopped red bell peppers
½ cup Chopped green bell peppers
½ cup Chopped yellow bell peppers
¼ cup Whole kernel corn; drained
2 tablespoons Sliced green onions
Sliced Jalapeno peppers optional

Directions

Bake potatoes according to package directions. Meanwhile, in large saucepan, combine next 8 ingredients; heat through. Arrange potato wedges on large round platter. Pour bean mixture over potatoes covering potatoes just up to ½-inch from the rim of the platter.

Garnish with remaining ingredients; top with sliced jalapenos if desired.

Related recipes