Smashed Mexican Potatoes
- Prep Time 5 min
- Total 25 min
- Servings 6
- Ingredients 8
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
Instructions
-
Step1In 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.
-
Step2In small microwavable bowl, combine beans and corn. Cover with plastic wrap; microwave on High 2 to 3 minutes or until hot.
-
Step3Gently fold bean mixture, cheese, cilantro, cumin and salt into potatoes. Stir in milk, 1 tablespoon at a time, until desired consistency.
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
1Tips from the Betty Crocker Kitchens
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