Tex mex potatoes
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Tex mex potatoes
  Vegetarian    Mexican  
Last updated 6/12/2012 1:26:24 AM. Recipe ID 60803. Report a problem with this recipe.
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      Title: Tex mex potatoes
 Categories: Mcdougall, Vegetarian, Mexican
      Yield: 4 Servings
      6    Firm red or white potatoes
      2 c  Mashed pinto beans
      1 c  Salsa
      1    (4 oz) can diced green
      1 sm Round onion chopped
      1    Clove garlic, crushed
      1 tb Chopped cilantro
    1/2 ts Chili powder
    1/2 ts Ground cumin
      1    Tomato chopped
    1/4 c  Frozen corn kernals thawed
      2    Scallions, chopped
      1 tb Cilantro chopped
  Preheat oven to 375
  Scrub potatoes and cut lengthwise into wedges. Place on baking sheet,
  cut side up. BAke until lightly browned, about 40 min.
  Meanwhile combine beans, salsa, chilis, onion, garlic, cilantro, chili
  powder, and cumin in a saucepan. Heat over very low heat for about 15
  Combine corn, tomato, scallions and cilantro. Set aside.
  Place potato wedges on a large serving platter. Scoop bean mixture
  over the potatoes. Finish (whatever that means) with the tomato-corn
  mixture. (I guess that means put it on the top).
  I don't know why I havent tried this one yet, it sure sounds good as I
  type. Hope you enjoy it.

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Recipe ID 60803 (Apr 03, 2005)

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