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Ingredients
US|METRIC
3 SERVINGS
- 3 russet potatoes (large Idaho®, peeled and chopped in bite-sized pieces)
- 3 Tbsp. olive oil
- 1 red onion (chopped finely)
- 4 cloves garlic (finely chopped)
- 2 jalapenos (chopped in 1/2" pieces, de-seeded, if you prefer)
- 6 sweet mini peppers (chopped in 1/2" pieces)
- 6 Roma tomatoes (diced)
- 1 cup pinto beans (or black, cooked)
- 1 cup sweet corn kernels
- 1/2 cup water (or as needed to cook the potatoes)
- 3 tsp. southwest seasoning
- salt (to taste)
- avocado slices (fresh)
- toasted sourdough (slices)
- 1 handful fresh cilantro (chopped)
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