| 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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