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Smashed Mexican Potatoes

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Smashed Mexican Potatoes
  • Prep Time 5 min
  • Total Time 25 min
  • Servings 6
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Ingredients

1
lb small red potatoes, cut into 1-inch pieces
1/2
cup black beans, drained, rinsed (from 15-oz can)
1/2
cup frozen whole kernel corn
1/2
cup shredded Colby-Monterey Jack cheese blend (2 oz)
2
tablespoons chopped fresh cilantro
1/2
teaspoon ground cumin
1/2
teaspoon salt
1
to 2 tablespoons milk

Directions

  • 1 In 2-quart saucepan, place potatoes; add enough water to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 14 to 18 minutes or until potatoes are tender when pierced with a fork; drain. Return potatoes to saucepan; shake saucepan gently over low heat 1 to 2 minutes to evaporate any excess moisture; remove from heat. Mash potatoes with fork or potato masher, leaving some potato pieces in chunks.
  • 2 In small microwavable bowl, combine beans and corn. Cover with plastic wrap; microwave on High 2 to 3 minutes or until hot.
  • 3 Gently fold bean mixture, cheese, cilantro, cumin and salt into potatoes. Stir in milk, 1 tablespoon at a time, until desired consistency.
Tips  

For even more Mexican flavor, top potatoes with sliced avocado and a dollop of sour cream.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
30
)
Daily Value
Total Fat
3 1/2g
5%
(
Saturated Fat
2g
10%
,
Trans Fat
0g
)
Cholesterol
10mg
3%
Sodium
310mg
13%
Potassium
430mg
12%
Total Carbohydrate
20g
7%
(
Dietary Fiber
3g
13%
,
Sugars
1g
)
Protein
5g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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