| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 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 |
| Sliced Jalapeno peppers optional |
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.
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