Taco Potato Bar

Ingredients:

6 yukon potatoes cut length wise into chunks
2 cans pinto beans, drained and rinsed
1 cup salsa
1 can chopped green chilies
1 small onion, chopped
1-2 cloves of garlic
1/2 tsp chili powder
1/2 tsp cumin
1/4 cup chopped fresh cilantro, or if you are like me more!
1 tomato, chopped
1 cup frozen corn
2 scallions, chopped

Instructions:

Place the potatoes in a 400 degree oven on a silpat covered cookie sheet, and cook until tender and browned.

Place onion in a hot pan, and saute until fragrant and tender.  Add the garlic, and saute for another 30 seconds.

Add the rinsed pinto beans, salsa, chilies, chili powder and cumin, and 1/2 the cilantro, and corn.
Simmer for 15 minutes, stirring occasionally.

Chop up the remainder of the cilantro, scallions and tomatoes and place them all in little containers.

When the potatoes are done, let people put what they want on their potatoes.

Super easy recipe, and it was a hit in my home!  I threatened to make tofu sour cream with some taco seasoning, but no one would have eaten it except me, so I didn't make any.



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