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mexican-potato-topping recipe

Date: Mon, 17 Nov 1997 08:42:51 -0500
From: "Marjorie Busby, GCRC Research Nutritionist" (mgbusb@med.unc.edu)

	My favorite potato topping (and topping for everything) is a Mexican
mixture I have made.  It is really quick and easy.  I don't know what to
call it, so would appreciate any suggestions for a name.  

Mexican Potato Topping

1 pkg chopped spinach (frozen)
1 red bell pepper chopped
1-2 cups frozen corn (I use Green Giant Extra Sweet Niblets)
1 large onion, chopped
1 clove garlic, minced
8 oz taco sauce (hotness to preference, I use medium)
1 tsp chili powder
cumin, coriander, cilantro to taste

(Sometimes I substitute 1 can black beans for the spinach, and I have also
put mushrooms in it.  I think most anything would work - like zucchini.  

Put the spinach in the microwave in the box and nuke for 4 minutes.  Then
take out and drain thoroughly.  Be careful not to burn your fingers.
Sautee the onions and garlic in water, then add the peppers, corn and
spinach, sauce, and seasonings.  Simmer until everything is soft, but still

I use this on baked potatoes with my tofu (sour) cream, also in whole wheat
tortillas, and just as a dip with fat free chips sometimes.  

kwvegan vegan