Yield: 6 Servings
Measure | Ingredient |
---|---|
¼ cup | Chopped green chilies |
¼ cup | Chopped parsley (fresh) |
¼ cup | Chopped onion |
2 cups | Coarsely chopped cooked potatoes |
2 \N | Cloves garlic, finely chopped |
1 can | (15 oz) pinto beans, rinsed & drained |
1 tablespoon | Vegetable oil |
¾ cup | Salsa |
Mix all ingredients except oil and salsa. Heat oil in large nonstick skillet over medium-high heat until hot. Add potato mixture. Cook about 8 minutes, stirring frequently, until potatoes are light brown.
Serve with salsa. 6 servings.