Tex mex potatoes

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Recipe by: kestine

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Firm red or white potatoes 1 T Chopped cilantro
2 c Mashed pinto beans 1/2 t Chili powder
1 c Salsa 1/2 t Ground cumin
1 (4 oz) can diced green 1 Tomato chopped
-chilis 1/4 c Frozen corn kernals thawed
1 sm Round onion chopped 2 Scallions, chopped
1 Clove garlic, crushed 1 T Cilantro chopped

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