6 Firm red or white potatoes
2 cup Mashed pinto beans
1 cup Salsa
1 (4 oz) can diced green chilis
1 small Round onion chopped
1 Clove garlic, crushed
1 tbsp Chopped cilantro
1/2 tsp Chili powder
1/2 tsp Ground cumin
1 Tomato chopped
1/4 cup Frozen corn kernals thawed
2 Scallions, chopped
1 tbsp Cilantro chopped
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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 haven't tried this one yet, it sure sounds good as I type. Hope you enjoy it. |
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