Recipes - print - Spicy Skillet Vegetables

Spicy Skillet Vegetables - Recipe

view recipe online:
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.

-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 )