Tex Mex Potatoes

* Exported from MasterCook *

TEX MEX POTATOES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mcdougall Vegetarian
Mexican

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



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