It's about love, it's about compassion, it's about kindness, and faith. It has nothing to do with luck. You get what you give…

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04 May 2010

Tuesdays at the Table: Black Bean and Corn-Topped Potatoes

This is my interpretation of a Cooking Light recipe I found-- E and I absolutely love it! It's a pretty hearty meal too, although it's meatless... which makes me love it even more.

♥ 1 bag Ore-Ida hashbrowns

♥ 1/2 c. chopped onion

♥ 1 t. ground cumin

♥ 1/2 t. chili powder

♥ 2 garlic cloves, minced

♥ 1 (15oz) can no-salt-added black beans

♥ 1 1/2 c. frozen whole-kernel corn

♥ 1/4 c (1oz) shredded Cheddar Jack cheese

♥ 1/4 c. chopped fresh cilantro

1. Cook hashbrowns according to package directions.

2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, cumin, chili powder and garlic to pan; saute 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until mixture is thoroughly heated.

3. To serve, spoon about a cup of the bean mixture over a cup or more of the potatoes. Top each serving with cheese and cilantro. Serves 4.

{you can also use baked potatoes for this recipe}

My Life, from {Army} Brat to Wife

1 comment:

  1. I love reading your recipes. Now that I have to cook for J, I'm totally running out of food ideas!