Southwestern Potato Bake

This great potato side dish could even double as your entree.  Start with fresh potatoes seasoned with cumin and chili and bake until they're deliciously browned.  Next I added fresh cilantro, tomato, black beans, corn and red onion ~ all the fabulous Southwestern flavor.  A little (or a lot) of jalapeno peppers for zip.  Lastly, blanket the top with freshly grated cheese and bake to perfection!   This dish is as flavorful as it is beautiful.  Add roasted chicken or perhaps ground meat and it's a complete meal.  A definite hit :)

"Colorful presentation and fabulous medley of flavors!"

INGREDIENTS
6 red potatoes, cubed
1/4 cup olive oil
1 1/2 teaspoons chili powder
1 Tbs. cumin
Salt & pepper to taste
2-3 medium tomatoes, coarsely chopped
2 cups frozen/fresh corn
1 can black beans, rinsed
1 cup red onion, chopped
1/2 cup fresh cilantro, chopped
1 Tbs. jalapeno, seeded and diced
3 cups cheddar cheese, shredded

PREPARATION
Preheat oven to 425 degrees F

1.   In a large bowl, combine potatoes and olive oil.  Mix to ensure potatoes are evenly covered (you may add more olive oil if needed).

2.   Sprinkle chili powder, cumin, salt and pepper over potatoes.  Toss to coat evenly.

3.   Pour potatoes into a 8 1/2" x 11” glass baking dish and bake for 20 minutes turning once.

4.   While potatoes are baking, add tomatoes, corn, black beans, onion, cilantro and jalapeno to the large bowl.  Gently toss to ensure ingredients combined.  Set aside.

5.   Remove potatoes from oven; using a spatula remove from the dish and add to the vegetable mixture.  Gently mix to combine.

6.   Return the mixture to the glass baking dish, cover with shredded cheddar and bake for 20 minutes.

7.   Serve and enjoy!

Note: This dish reheats well

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