Mexican Potato Topping

Mexican Potato Topping Ingredients

1 pk Chopped spinach (frozen)	8 oz Taco sauce (hotness to
1 Red bell pepper; chopped	1 ts Chili powder
1 c Frozen corn (I use Green	Cumin; to taste
1 lg Onion; chopped	Coriander; to taste
1 Clove garlic; minced	Cilantro; to taste

Instructions for Mexican Potato Topping

(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" on Nov 17, 1997

Main Ingredient: PotatoCuisine: Mexican

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Ingredient Insight - look inside this recipe

Chili Powder	Cilantro	Coriander	Corn
Cumin	Garlic	Onion	Red Bell Pepper
Spinach

Mexican Potato

for flavor and categorization

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