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Spicy Skillet Vegetables, Salsa-Style
Makes 8 servings (1 cup each)
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Image © Publications International, Ltd.
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Spicy Skillet Vegetables, Salsa-Style
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Ingredients
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2
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cups finely diced peeled potatoes
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1/2
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cup water
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2
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tablespoons vegetable oil
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1
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green bell pepper, cut into strips
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1
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red bell pepper, cut into strips
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1
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jar (16 ounces) ORTEGA® Salsa, any variety
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1
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can (about 15 ounces) black beans, rinsed and drained
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1
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can (15 ounces) corn, drained
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1/3
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cup ORTEGA® Diced Jalapeños
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1
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cup (4 ounces) crumbled queso fresco or shredded Monterey Jack cheese
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MICROWAVE potatoes with water, covered, on HIGH (100%) 5 minutes. Drain. Meanwhile, in large skillet, heat oil over medium-high heat.
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COOK and stir bell pepper strips in skillet for 3 to 4 minutes. Stir in drained potatoes and salsa, then beans, corn and jalapeños.
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BRING to a boil. Cover; reduce heat to medium and cook for 5 minutes, or until potatoes are tender.
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SPRINKLE with cheese before serving.
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Tip
If jalapeños are too hot for your family, use diced green chiles instead.
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© Ortega®, A Division of B&G Foods, Inc.
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Click here for printable version