Tex-mex potatoes

4 Servings

Ingredients

Quantity Ingredient
6 Firm red or white potatoes
2 cups Mashed pinto beans
1 cup Salsa
1 (4 oz) can diced green chilis
1 small Round onion chopped
1 Clove garlic, crushed
1 tablespoon Chopped cilantro
½ teaspoon Chili powder
½ teaspoon Ground cumin
1 Tomato chopped
¼ cup Frozen corn kernals thawed
2 Scallions, chopped
1 tablespoon Cilantro chopped

Directions

Preheat oven to 375

Scrub potatoes and cut lengthwise into wedges. Place on baking sheet, cut side up. BAke until lightly browned, about 40 min.

Meanwhile combine beans, salsa, chilis, onion, garlic, cilantro, chili powder, and cumin in a saucepan. Heat over very low heat for about 15 min.

Combine corn, tomato, scallions and cilantro. Set aside.

Place potato wedges on a large serving platter. Scoop bean mixture over the potatoes. Finish (whatever that means) with the tomato-corn mixture. (I guess that means put it on the top).

I don't know why I havent tried this one yet, it sure sounds good as I type. Hope you enjoy it.

Michele

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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