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
Preparation
In 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.
In small microwavable bowl, combine beans and corn. Cover with plastic wrap; microwave on High 2 to 3 minutes or until hot.
Gently fold bean mixture, cheese, cilantro, cumin and salt into potatoes. Stir in milk, 1 tablespoon at a time, until desired consistency.
