Recipe Summary:

Preparation Time: 30 minutes

Number of Servings: 4

Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
4 cups water
2 large russet potatoes, scrubbed and chopped
2 tsp vegetable oil
1 bell pepper, finely chopped
1 can corn, drained
1 tomato, chopped
1/2 tsp dried oregano
salt and pepper to taste, optional
1/4 cup crumbled queso anejo or shredded Monterey Jack cheese

Directions:
In a large pan, bring water to a boil over high heat. Add potatoes. Cook until crisp-tender, about 5 minutes. Drain in a colander and pat dry. Set aside. In same pan, add vegetable oil. Heat over high heat until hot. Add potatoes and bell pepper. Cook for 2 minutes. Stir in corn, tomato, and oregano. Cook until vegetables are tender. Season with salt and pepper, if desired. Sprinkle each serving with 1 tablespoon cheese. Serve.

Nutrition Facts

Potato Saute
Serving Size 1/4 of recipe