1/4 c  Chopped green chilies
1/4 c  Chopped parsley (fresh)
1/4 c  Chopped onion
2 c  Coarsely chopped cooked
-potatoes
2    Cloves garlic, finely
-chopped
1 cn (15 oz) pinto beans,
-rinsed & drained
1 tb Vegetable oil
3/4 c  Salsa

Mix all ingredients except oil and salsa. Heat oil in large nonstick
skillet over medium-high heat until hot. Add potato mixture. Cook about 8
minutes, stirring frequently, until potatoes are light brown. Serve with
salsa. 6 servings.