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sundial-garden-potatoes recipe

Date:    Wed, 19 Jan 94 08:42:05 MST
 From:    seb1@bighorn.dr.att.com (Sharon Badian, AT&T - GBCS Labs, Denver)
 A recipe from the back of the Rosarita's No Fat Refried Beans. Doesn't
 get much simpler than this
 Sundial Garden Potatoes
 1 (24-oz) bag of frozen natural potato wedges or 1.5 lbs of
 	fresh potatoes cut into wedges
 1 (16-oz) can of Rosarita No Fat Refried Beans
 1 cup Rosarita Traditional Salsa Mild (or your choice of salsa)
 1/2 cup diced red onion
 1 (4-oz) can diced green chilies
 2 Tbsp chopped fresh cilantro
 1/2 tsp ground cumin
 1/2 tsp garlic powder
 1/4 tsp chili powder
 1/2 cup chopped red pepper
 1/2 cup chopped green pepper
 1/2 cup chopped yellow pepper
 1/4 cup whole kernel corn, drained
 2 Tbsp sliced green onions
 Sliced jalapenos (optional)
 Bake potatoes according to package directions or if fresh, until
 done (about 30-45 minutes in a 400 degree oven, depending on the
 size of the wedges).
 Meanwhile, in a large saucepan, combine beans, salsa, red onion,
 green chilies, cilantro, cumin, garlic powder, and chili powder.
 Heat through.
 Arrange potato wedges on a large round platter. Pour bean mixture
 over potatoes covering potatoes just up to 1/2" from the rim of
 the platter. Garnish with remaining ingredients. Top with sliced
 jalapenos if desired.
 Makes 6-8 servings
 kwvegan vegan