Tex-Mex Potatoes

Prep: 20 minutes Cook: 40 minutes


By Mary McDougall


  • 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.