Recipe - Mexican Potato Topping

1 pack Chopped spinach (frozen)
1 Red bell pepper; chopped
1 cup Frozen corn (I use Green
Giant Extra Sweet Niblets)
(up to 2)
1 lg Onion; chopped
1 Clove garlic; minced
8 ounce Taco sauce (hotness to
preference, I use medium)
1 teaspoon Chili powder
Cumin; to taste
Coriander; to taste
Cilantro; to taste

(Sometimes I substitute 1 can black beans for the spinach, and I have also
put mushrooms in it. I think most anything would work like zucchini.

Put the spinach in the microwave in the box and nuke for 4 minutes. Then
take out and drain thoroughly. Be careful not to burn your fingers. Sautee
the onions and garlic in water, then add the peppers, corn and spinach,
sauce, and seasonings. Simmer until everything is soft, but still crunchy.

I use this on baked potatoes with my tofu (sour) cream, also in whole wheat
tortillas, and just as a dip with fat free chips sometimes.

Posted to fatfree digest V97 #268 by "Marjorie Busby, GCRC Research
Nutritionist" mgbusb@med.unc.edu on Nov 17, 1997