Sundial Garden Potatoes

Recipe Ingredients

1		Natural potato wedges - frozen (24-oz bag)
1		Rosarita nofat refried beans - 16-oz can
1 cup	237ml	Rosarita chunky salsa
1/2 cup	31g / 1.1oz	Diced red onion
1		Diced green chilies - (4-oz)
2 tablespoons	30ml	Chopped fresh cilantro
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Garlic powder
1/4 teaspoon	1.3ml	Gebhardt chili powder
1/2 cup	73g / 2.6oz	Chopped red bell peppers
1/2 cup	73g / 2.6oz	Chopped green bell peppers
1/2 cup	73g / 2.6oz	Chopped yellow bell peppers
1/4 cup	15g / 0.5oz	Whole kernel corn - drained
2 tablespoons	30ml	Sliced green onions
		Sliced jalapeno peppers - optional

Recipe Instructions

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 1/2-inch from the rim of the platter.

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

Source:
COOKING MONDAY TO FRIDAY

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