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