Spicy Skillet Vegetables Recipe

  • 2 cups finely diced peeled potatoes
  • 1/2 cup water
  • 2 tablespoons vegetable oil
  • 1 green bell pepper, cut into strips
  • 1 jar Ortega Salsa, any variety (16 ounce jar)
  • 1 can black beans rinsed and drained (15 ounce can)
  • 1 cup whole kernel corn, drained
  • 1 can Ortega diced jalapenos (15 ounce can)
  • 1 crumbled queso fresco or shredded Monterrey Jack cheese (1 cup 4 ounce )
Microwave potatoes with water, covered, on high 5 minutes. Drain. In large skillet, heat oil over medium-high heat. Cook and stir bell pepper strips in skillet for 3 to 4 minutes. Stir in drained potatoes and salsa, then beans, corn and jalapenos. Bring to a boil. Cover; reduce heat to medium and cook for 5 minutes, or until potatoes are tender. Sprinkle with cheese before servings. Makes 8 one C. servings.

* TIP If jalapenos are too hot for your family, use diced green chillies instead.

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