Mexican Potato Topping
Try this Mexican Potato Topping recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
mexican
potato
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 lg onion chopped
- 1 garlic minced
- 1 red bell pepper; chopped
- 8 oz taco sauce (hotness to
- cumin; to taste
- coriander; to taste
- 1 ts chili powder
- 1 pk chopped spinach (frozen)
- cilantro; to taste
- 1 c frozen corn (i use green
- Carbohydrate 12.68696 g
- Cholesterol 0 mg
- Fat 0.56076 g
- Fiber 2.82220006942749 g
- Protein 1.71956 g
- Saturated Fat 0.125648 g
- Serving Size 1 1 Serving (342g)
- Sodium 31.17 mg
- Sugar 9.86475993057251 g
- Trans Fat 0.10748 g
- Calories 57 calories
(Sometimes I substitute 1 can black beans for the spinach, and I have also put mushrooms in it. I think most anything would work - like zucchini. Put the spinach in the microwave in the box and nuke for 4 minutes. Then take out and drain thoroughly. Be careful not to burn your fingers. Sautee the onions and garlic in water, then add the peppers, corn and spinach, sauce, and seasonings. Simmer until everything is soft, but still crunchy. I use this on baked potatoes with my tofu (sour) cream, also in whole wheat tortillas, and just as a dip with fat free chips sometimes. Posted to fatfree digest V97 #268 by "Marjorie Busby, GCRC Research Nutritionist" <mgbusb@med.unc.edu> on Nov 17, 1997
