Southwest Cheesy Potatoes
Minutes Prep time: 20
Minutes Total time: 20
Servings: 8
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 20
Servings: 8
Difficulty: easy
2 large baking potatoes
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (10 oz each) Ro*Tel® Mild Diced Tomatoes & Green Chilies, drained
1/4 cup Birds Eye® Sweet Kernel Corn
2 tablespoons fat free milk
2 tablespoons Parkay® Original Spread-tub
1 cup shredded Mexican blend cheese, divided
1/4 teaspoon salt
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 124 mg | 12% |
Carbohydrate | 22 g | 7% |
Cholesterol | 14 mg | 5% |
Total Fat | 6 g | 10% |
Iron | 1 mg | 8% |
Calories | 177 kcal | 9% |
Sodium | 353 mg | 15% |
Protein | 7 g | 14% |
Saturated Fat | 3 g | 14% |
Sugars | 2 g | 0 |
Vitamin C | 8 mg | 13% |
Pierce potatoes with fork several times. Place on microwave-safe plate. Microwave on HIGH 7 minutes. Turn over; microwave 5 minutes more or until soft.
Meanwhile, combine beans, drained tomatoes, corn, milk, Parkay, 1/2 cup cheese and salt in large microwave-safe bowl; set aside.
Carefully cut hot potatoes into bite-size pieces. Toss potatoes with black bean mixture and sprinkle with remaining 1/2 cup cheese. Heat in microwave on HIGH 4 minutes more or until cheese melts and mixture is hot.
Southwest Cheesy Potatoes