This recipe is great as a side dish with dinner or for breakfast.
Ingredients : 2 cups water 2 large russet potatoes, cleaned and cut in half 1 tablespoon vegetable oil ½ cup chopped onion ½ cup chopped green and red bell pepper ½ cup no salt added canned corn or frozen corn, thawed ½ cup chopped tomato ½ teaspoon oregano ¼ teaspoon each salt and ground black pepper ¼ cup crumbled queso fresco or reduced fat Monterey Jack cheese
Makes 4 servings. ½ cup per serving Prep time: 15 minutes Cook time: 30 minutes Calories 159
Directions : 1. Bring water to a boil in a large pan. Add potatoes and cook until crisp-tender, about 15 minutes.Drain well and cut into bite-size pieces. 2. Heat oil in a large skillet. Sauté onion until golden brown and soft.Add potatoes and bell pepper to skillet and cook over mediumhigh heat, stirring frequently, until golden brown. 3. Stir in corn, tomato, oregano,salt, and ground black pepper.Top with cheese.
