Red Chili Bean Potato Volcano
By Donna W. from John F. Horgan Elementary , West Warwick, Rhode Island .
Crispy oven baked fries erupting with combinations of vegetables and beans to create a nutritious, flavorful, fun main dish.
Serving size: One
|From Saturated Fat||2.25%|
|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|
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.