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Smashed Mexican Potatoes

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  • Prep 5 min
  • Total 25 min
  • Servings 6
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By Betty Crocker Kitchens
Updated Feb 21, 2017
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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

Steps

  • 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 from the Betty Crocker Kitchens

  • tip 1
    For even more Mexican flavor, top potatoes with sliced avocado and a dollop of sour cream.

Nutrition

130 Calories, 3 1/2g Total Fat, 5g Protein, 20g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
30
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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