| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Side dish | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Chopped green chilies |
| 1/4 | c | Chopped parsley (fresh) |
| 1/4 | c | Chopped onion |
| 2 | c | Coarsely chopped cooked potatoes |
| 2 | Cloves garlic, finely chopped | |
| 1 | cn | (15 oz) pinto beans, rinsed & drained |
| 1 | tb | Vegetable oil |
| 3/4 | c | Salsa |
INSTRUCTIONS
Mix all ingredients except oil and salsa. Heat oil in large nonstick skillet over medium-high heat until hot. Add potato mixture. Cook about 8 minutes, stirring frequently, until potatoes are light brown. Serve with salsa. 6 servings.
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