Mexican potato topping
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Chopped spinach (frozen) |
| 1 | Red bell pepper; chopped | |
| 1 | cup | Frozen corn (I use Green Giant Extra Sweet Niblets) (up to 2) |
| 1 | large | Onion; chopped |
| 1 | Clove garlic; minced | |
| 8 | ounces | Taco sauce (hotness to preference, I use medium) |
| 1 | teaspoon | Chili powder |
| Cumin; to taste | ||
| Coriander; to taste | ||
| Cilantro; to taste | ||
Directions
(Sometimes I substitute 1 can black beans for the spinach, and I have also put mushrooms in it. I think most anything would work - like zucchini.
Put the spinach in the microwave in the box and nuke for 4 minutes. Then take out and drain thoroughly. Be careful not to burn your fingers. Sautee the onions and garlic in water, then add the peppers, corn and spinach, sauce, and seasonings. Simmer until everything is soft, but still crunchy.
I use this on baked potatoes with my tofu (sour) cream, also in whole wheat tortillas, and just as a dip with fat free chips sometimes.
Posted to fatfree digest V97 #268 by "Marjorie Busby, GCRC Research Nutritionist" <mgbusb@...> on Nov 17, 1997