Red Chili Bean Potato Volcano
By Donna W. from John F. Horgan Elementary , West Warwick, Rhode Island .
Description
Crispy oven baked fries erupting with combinations of vegetables and beans to create a nutritious, flavorful, fun main dish.
Nutrition Facts
Serving size: One
| Calories | 200 |
| From Fat | 10% |
| From Saturated Fat | 2.25% |
| From Sugar | 4% |
| Sodium | 420mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Red Beans, not drained | 15.5 oz | 1 1/3 can/#10 |
| Onion, Washed, small dice | 2 oz | 2 cups |
| Green pepper,washed dice small | 2 oz | 2 cups |
| Petite canned diced tomatoes, not drained | 10 oz | 2/3 can/#10 |
| Chili Powder | 1/2 tbsp. | 4 tbsp. |
| Cumin, ground | 1/4 tsp. | 2 tsp. |
| Dried Oregano | 1/4 tsp. | 2 tsp. |
| Chef Potatoes, scrubbed | 3 each | 25 eacg |
| Vegetable oil | 1/2 oz | 1/4 cup |
| Salt | 1/4 tsp. | 2 tsp. |
| Low-Fat Sour Cream | 2 oz. | 1/Pint |
| Scallions, washed diced | 2 tbsp. | 6 bunches |
Preparation
1.Using a 1/2 potato dicer, slice potatoes into fries. When preping ahead, store in refrigerator covered in cold water with a lid on container. (Drain before use. Do up to a day in advance).
Prep the Volcano toppings by placing onions, green peppers, red beans, canned tomatoes, chili powder, cumin and dried oregano into a full size 4 inch hotel pan.
Place in pre heated 350F convection oven and cook for 15-20 minutes, or until soft.
Toss cut potatoes with oil and salt. Place in single layer on a sheet pan and place in pre-heated 400F convection oven. Cook potatoes until brown and crispy turning once with a metal spatula.
Using metal tongs to stack about 1/2 cup on tray. Top with the volcano chili topping. Add a dollop of low fat sour cream and sprinkle 1/2 tsp of chopped scallions.
Serve and Enjoy!!!
Note: Frozen oven fries can be substituted for fresh potatoes.
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