By Mary McDougall
Prep Time: 20 min
Cook Time: 40 min
6 Large red potatoes
2-15 Ounce Cans Pinto beans, drained and rinsed
4 Ounce Can Green chilies, diced
1 Cup Fresh salsa
1 Onion, chopped
1 -2 Cloves Garlic
1/4 Cup Fresh cilantro, chopped
1/2 Tsp Chili powder
1/2 Tsp Cumin
1 Tomato, chopped
1/4 Cup Corn
2 Green onions, chopped
Taco-Tofu Topping (optional)
- Preheat oven to 375 degrees. Scrub the potatoes and cut lengthwise into wedges. Place on a baking sheet and bake until lightly browned, about 40 minutes.
- Meanwhile, combine the beans, salsa, chilies, onion, garlic, 2 tablespoons of the cilantro, the chili powder and cumin in a saucepan. Cook over low heat about 15 minutes. Combine the tomato, corn kernels and the remaining cilantro. Set aside.
- To assemble: Place the baked potato wedges on a serving platter. Spoon the warm bean mixture over the potatoes and top with the fresh tomato mixture. Garnish with several tablespoons of Taco-Tofu topping, if desired.
Hint: Frozen corn kernels may be used in this recipe. Thaw under cold running water and drain well before using. To make a delicious Taco-Tofu topping, process 1 package of lite silken tofu in a food processor until very smooth. Transfer to a bowl and combine with one package of taco seasoning mix. (Bearitos makes a wonderful taco seasoning mix.) Chill for several hours for the best flavor. This also makes an excellent dip for cooked, chilled potato chunks or raw vegetables.