Southwest Barbecue Mashed Potato Bowls
Ingredients
- 1 (12-oz) pkg frozen corn kernels, thawed
- 2 Tbsp olive oil
- 1 (15-oz) can black beans, drained and rinsed
- ¾ tsp chili powder
- ¾ tsp ground cumin
- 1 (32-oz) pkg refrigerated mashed potatoes
- 1 (8-oz) block colby-Jack cheese, shredded
- 1 cup barbecue sauce
- 1 tomato, chopped
- 3 green onions, thinly sliced
- 1 jalapeño pepper, seeded and sliced
Instructions
- Cook corn in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until lightly browned. Stir in beans, chili powder, and cumin; cook 3 minutes or until thoroughly heated.
- Meanwhile, cook potatoes according to package directions. Divide potatoes among 6 bowls. Top with corn mixture, cheese, barbecue sauce, tomato, onions, and jalapeño.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
506
|
506
|
| Fat (g) | 25 | 25 |
| Sat. Fat (g) | 13 | 13 |
| Protein (g) | 19 | 19 |
| Carb (g) | 56 | 56 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 1334 | 1334 |
Budget Friendly Meal Plan
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