Tex Mex Potatoes

Recipe Ingredients

6		Firm red or white potatoes
2 cups	320g / 11oz	Mashed pinto beans
1 cup	237ml	Salsa
1		Diced green - chiles (4 oz)
1		Round onion chopped (small)
1		Garlic - crushed
1 tablespoon	15ml	Chopped cilantro
1/2 teaspoon	2.5ml	Chile powder
1/2 teaspoon	2.5ml	Ground cumin
1		Tomato chopped
1/4 cup	15g / 0.5oz	Frozen corn kernals thawed
2		Scallions - chopped
1 tablespoon	15ml	Cilantro chopped

Recipe Instructions

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, chiles, onion, garlic, cilantro, chile 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).

Source:
Vicki Cassel - Reservation Agent San Antonio

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