By Fitness and Freebies
Baking potatoes with white onion, green pepper, sweet corn, spicy chili beans seasoned with spices to taste.
4 large baking potatoes (peeled and cubed)
1 medium white onion (chopped)
1 medium green pepper (chopped)
Spices to taste (black pepper, chili powder, cayenne pepper)
1 can (11 oz.) sweet corn (preferably unsalted)
1 can (15 oz.) spicy chili beans
2-1/2 tablespoons vegetable shortening or equivalent oil
Mix chopped potatoes, onion, and green pepper in a bowl and add the listed spices to taste. Meanwhile, heat oil or shortening over medium heat in the largest skillet you have, preferably 10 inches in diameter. Add vegetables and cook until the potatoes "starch" (become soft).
Add corn (drained) and cook for about five minutes then add beans (not drained, they come in a spicy sauce). Cook over medium heat about five minutes more, then serve.
This dish goes well with blue corn chips and some sliced fruit (nectarines) on the side.
Recipe makes 4 to 6 servings.
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Chopped toasted nuts or seeds add flavor, crunch, and protein when sprinkled on salads, cooked vegetables, and grain and noodle dishes.