Tex-Mex Potatoes Recipe
These potatoes are a personal favorite of mine and make a quick and easy weeknight dish. Serve with a dollop of sour cream.
Servings Per Recipe: 4 | Calories: 419.6
Ingredients:
- 1 (16 ounce) can chili beans in spicy sauce, undrained
- 1 tablespoon vegetable oil
- 1 large green bell pepper, chopped
- ½ teaspoon minced jalapeno peppers
- 1 tablespoon vegetarian Worcestershire sauce
- 1 onion, chopped
- 1 teaspoon minced garlic
- 1 cup shredded Monterey Jack cheese
- 4 baking potatoes
Directions:
- Scrub the potatoes and puncture them with a toothpick or a sharp knife in various places. Microwave on high for 8 minutes, covered with a paper towel. Cook for a further 8 to 10 minutes, or until potatoes are cooked. Alternatively, bake potatoes for about 1 hour or until cooked in a 400 degree F (200 degree C) oven.
- In a medium skillet, heat the oil over medium high heat. Soften onions and bell peppers in a skillet. Combine the beans, Worcestershire sauce, and jalapeño peppers in a mixing bowl. Reduce to a low heat setting, cover, and cook for 5 to 6 minutes.
- Potatoes should be split and topped with the bean mixture. Cheese should be sprinkled on top.
Nutrition Facts:
| Nutritions | Facts | Niacin Equivalents | 5.1mg | Carbohydrates | 60.3g | Calories From Fat | 118.5 | Sugars | 4.8g | Potassium | 1034.9mg | Calcium | 283.3mg | Iron | 3.7mg | Dietary Fiber | 10.3g | Protein | 17.2g | Saturated Fat | 5.9g | Vitamin B6 | 0.8mg | Fat | 13.2g | Sodium | 681.3mg | Vitamin A Iu | 552.2IU | Folate | 48.6mcg | Thiamin | 0.2mg | Cholesterol | 25.1mg | Vitamin C | 77.3mg | Magnesium | 63.7mg |
|---|
