Sundial garden potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bag natural potato wedges frozen (24-oz bag) | |
| 1 | can | Rosarita NoFat Refried Beans 16-oz can |
| 1 | cup | Rosarita Chunky Salsa |
| ½ | cup | Diced red onion |
| 1 | can | Diced green chilies (4-oz) |
| 2 | tablespoons | Chopped fresh cilantro |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Garlic powder |
| ¼ | teaspoon | Gebhardt chili powder |
| ½ | cup | Chopped red bell peppers |
| ½ | cup | Chopped green bell peppers |
| ½ | cup | Chopped yellow bell peppers |
| ¼ | cup | Whole kernel corn; drained |
| 2 | tablespoons | Sliced green onions |
| Sliced Jalapeno peppers optional | ||
Directions
Bake potatoes according to package directions. Meanwhile, in large saucepan, combine next 8 ingredients; heat through. Arrange potato wedges on large round platter. Pour bean mixture over potatoes covering potatoes just up to ½-inch from the rim of the platter.
Garnish with remaining ingredients; top with sliced jalapenos if desired.