Tex-Mex Potatoes recipe

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Ingredients

4 baking potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 large green bell pepper, chopped
1 teaspoon minced garlic
1 (16 ounce) can chili beans in spicy sauce, undrained
1 tablespoon vegetarian Worcestershire sauce
½ teaspoon minced jalapeno peppers
1 cup shredded Monterey Jack cheese

Nutrition Info

419.6 calories
carbohydrate: 60.3 g
cholesterol: 25.1 mg
fat: 13.2 g
fiber: 10.3 g
protein: 17.2 g
saturatedFat: 5.9 g
servingSize: -
sodium: 681.3 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Scrub potatoes and prick in several places with toothpick or sharp knife. Place on paper towel in microwave and cook at high power for 8 minutes Turn and rotate potatoes and cook for another 8 to 10 minutes or until tender. Alternately you can bake potatoes in a 400 degrees F (200 degrees C) oven for about 1 hour or until tender

  2. Over medium high, heat oil in a medium skillet. Saute onions and bell peppersuntil softened. Stir in beans, Worcestershire sauce, and jalapeno peppers. Reduce heat to low, cover and simmer for 5 to 6 minutes.

  3. Split potatoes and top with bean mixture. Sprinkle with cheese.

Recipe Yield

4 servings

Recipe Note

These potatoes are one of my personal favorites and are a good quick and easy weekday meal. Great served with sour cream.

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