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Sundial garden potatoes

Yield: 6 Servings

Ingredients:

• 1 Bag natural potato wedges -frozen (24-oz bag)
• 1 cn Rosarita NoFat Refried Beans -16-oz can
• 1 c Rosarita Chunky Salsa
• 1/2 c Diced red onion
• 1 cn Diced green chilies (4-oz)
• 2 tb Chopped fresh cilantro
• 1/2 ts Ground cumin
• 1/2 ts Garlic powder
• 1/4 ts Gebhardt chili powder
• 1/2 c Chopped red bell peppers
• 1/2 c Chopped green bell peppers
• 1/2 c Chopped yellow bell peppers
• 1/4 c Whole kernel corn; drained
• 2 tb Sliced green onions

Instructions:

Sliced Jalapeno peppers -optional 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.

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