Tex-Mex Potatoes

This recipe is a slightly modified version of a McDougall recipe and it’s fresh-tasting and delicious.

Tex-Mex Potatoes 

6 firm red or white potatoes
2 cups pinto beans, mashed
1 cup salsa
10 ounces frozen chopped spinach
One 4-ounce can diced green chilies
1 small red onion, minced
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon ground cumin

Tomato-Corn Salsa
1 tomato, chopped
1⁄2 cup frozen corn kernels, thawed
2 scallions, chopped
1/4 cup cilantro, chopped

Preheat the oven to 400 degrees. Scrub the potatoes and cut lengthwise into wedges. Microwave to semi-cook the potatoes for 2 minutes. Place the potatoes on a baking sheet and bake until lightly browned, about 45-60 minutes.

Meanwhile, microwave the onions in a bit of water to “parboil”, then combine with the beans, salsa, chilies, and garlic, in a saucepan. Heat over very low heat for about 30 minutes (until the potatoes have almost finished roasting), then add the cilantro, smoked paprika, chili powder, and cumin. Taste seasonings and add more, if desired.

To make the tomato-corn salsa, combine the tomato, corn, scallions, and the cilantro. Set aside.

To serve, place the potato wedges in a sunflower design around the edges of a shallow bowl or plate (see photo). Spoon the bean mixture into the center, and garnish with the tomato and corn salsa.

Serve with a Green Bean Salad (green beans, balsamic vinegar, cilantro, green onions) or Zucchini Salad (same ingredients).