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Tex mex potatoes

Yield: 4 Servings

Ingredients:

• 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

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 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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