| | Directions | | Microwave potatoes with water, covered, on high 5 minutes. Drain. In large skillet, heat oil over medium-high heat. Cook and stir bell pepper strips in skillet for 3 to 4 minutes. Stir in drained potatoes and salsa, then beans, corn and jalapenos. Bring to a boil. Cover; reduce heat to medium and cook for 5 minutes, or until potatoes are tender. Sprinkle with cheese before servings. Makes 8 one C. servings. * TIP If jalapenos are too hot for your family, use diced green chillies instead. |
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| Ingredients | | - |  | 2 cups finely diced peeled potatoes |
| - | | 1/2 cup water |
| - | | 2 tablespoons vegetable oil |
| - | | 1 green bell pepper, cut into strips |
| - | | 1 jar Ortega Salsa, any variety (16 ounce jar) |
| - | | 1 can black beans rinsed and drained (15 ounce can) |
| - | | 1 cup whole kernel corn, drained |
| - | | 1 can Ortega diced jalapenos (15 ounce can) |
| - | | 1 crumbled queso fresco or shredded Monterrey Jack cheese (1 cup 4 ounce ) |
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