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Serve as a side dish for meatloaf or roast chicken, or as a meatless meal along with warm flour tortillas and a tossed salad.

Tex-Mex Stuffed Potatoes

1 (16-ounce) jar ORTEGA Salsa - Roasted Garlic
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) package frozen corn, thawed
3 tablespoons chopped fresh cilantro
6 baking potatoes, baked and halved lengthwise

1. Preheat oven to 450° F.
2. Combine Salsa Prima, beans, corn and cilantro. Scoop out pulp of the potatoes being careful not to break the skins; add to salsa mixture. Season with salt and ground black pepper; refill potato skins with potato mixture.
3. Bake for 20 minutes; top with sour cream and cheese, if desired.

Makes 12 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.