Yield: 4 servings
|4 cups||Potatoes; cubed|
|2 tablespoons||Olive oil|
|1 cup||Onion; chopped|
|½ cup||Red bell pepper; diced|
|4||Cloves garlic; minced|
|1 teaspoon||Ground cumin|
|2 cups||Tomatoes; (peeled) - seeded,|
|½ cup||Corn kernels*; thawed|
|¼ cup||Ripe olives; chopped|
|2||Corn tortillas; cut in 2-inch|
|1 tablespoon||Cilantro; minced|
|½ cup||Sharp cheddar cheese - grated|
|2 cups||Lettuce leaves; thinly sliced|
|½ cup||Sour cream; (fat free)|
|4||Green onions; thinly sliced|
|For Garnish: cilantro sprigs|
|Makes 4 servings.|
* Corn - use fresh or frozen
Cook the potatoes in a large pan of boiling water until just firm-tender, about 6 to 7 minutes. Drain well.
Heat the oil in a large, non stick skillet or Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 to 6 minutes. Add potatoes and cook, stirring frequently, about 5 to 6 minutes or until potatoes are nearly tender. Push potatoes to one side and add bell pepper, garlic, cumin and salt, stirring until combined. Stir into potato mixture along with the tomatoes, corn, olives, tortillas and cilantro. Reduce heat and cook, stirring occasionally, until potatoes are tender, about 3 to 4 minutes. Stir in cheese and remove from heat.
To serve, mound potatoes in the center of individual plates. Surround with a ring of lettuce leaves. Top with a dollop of sour cream and sprinkle of green onions. Garnish with cilantro sprigs.
Recipe by: The No-Tofu Vegetarian Cookbook by Claessens, page 137 Converted by MM_Buster v2.0l.