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Ingredients:

  • 1 5lb. bag of Yukon potatoes
  • 1 yellow Vidalia onion chopped finely
  • 2 tsp. of fresh garlic minced
  • 1 15oz. can black beans (drained and rinsed)
  • 1 4 oz. can diced green chilies, drained
  • 1 7.5oz. can of chipotle peppers in adobo sauce
  • 1 package of Queso Fresco cheese
  • 2 cups of Greek yogurt
  • 2 ½ cups of sour cream
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ¼ cup of chopped cilantro
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Directions:

  1. Peel potatoes, add to large pot.
  2. Boil potatoes until tender and cooked about 20 minutes.
  3. Cut potatoes into bite size pieces and cool.
  4. In a large bowl combine: all ingredients except potatoes and cilantro.
  5. Fold cut potatoes into sauce in bowl.
  6. Garnish with chopped cilantro.
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