Prep: 20 minutes Cook: 40 minutes
- 6 large red potatoes
- 2-15 ounce cans pinto beans, drained and rinsed
- 4 ounce can green chilies, diced
- 1 cup fresh salsa
- 1 onion, chopped
- 1 -2 cloves garlic
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1 tomato, chopped
- 1/4 cup corn
- 2 green onions, chopped
- Taco-Tofu Topping (optional)
Preheat oven to 375 degrees. Scrub the potatoes and cut lengthwise into wedges. Place on a baking sheet and bake until lightly browned, about 40 minutes.
Meanwhile, combine the beans, salsa, chilies, onion, garlic, 2 tablespoons of the cilantro, the chili powder and cumin in a saucepan. Cook over low heat about 15 minutes. Combine the tomato, corn kernels and the remaining cilantro. Set aside.
To assemble: Place the baked potato wedges on a serving platter. Spoon the warm bean mixture over the potatoes and top with the fresh tomato mixture. Garnish with several tablespoons of Taco-tofu topping, if desired.
Hint: Frozen corn kernels may be used in this recipe. Thaw under cold running water and drain well before using. To make a delicious Taco-tofu topping, process 1 package of lite silken tofu in a food processor until very smooth. Transfer to a bowl and combine with one package of taco seasoning mix. (Bearitos makes a wonderful taco seasoning mix.) Chill for several hours for the best flavor. This also makes an excellent dip for cooked, chilled potato chunks or raw vegetables.