{ Southwestern Mashed Potatoes }

WARNING: Starch, butter & cheese ahead! Not clean, not vegan, but oh so good!

Mashed potatoes are more than just a Thanksgiving side. Adding veggies and topping with salsa, turns these into one of my favorite meals!

{ ingredients }

  • Mashed potatoes (everyone has their own recipe – I make one similar to this, but feel free to use and much or as little of all the fattening stuff)
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 jalapeno, finely diced (more for topping if desired)
  • 1/2 cup black beans
  • 1/4 red onion, diced
  • 1 tsp. cumin (more if desired)
  • 1 tsp. chili powder (more if desired)
  • Salsa (homemade or your favorite store-bought)
  • Sharp cheddar cheese
  • sour cream or Greek yogurt
  • Fresh cilantro
  • Salt & pepper to taste

{ directions }

  1. I was going to detail the process of making mashed potatoes, but everyone has their own method and preference, so let’s just say this first step is to start with a batch of mashed potatoes.
  2. Stir in bell peppers, jalapeno, cumin and chili powder until blended. Stir in the black beans.
  3. Serve warm and in bowls and top with preferred toppings. My favorites are sharp cheddar cheese, salsa, Greek yogurt, red onion and fresh jalapeno and cilantro.
  4. Enjoy! Yum!

Makes 6 servings (214 Calories per Serving). Great as a side or as a main course. Shown here with a Cheddar Scallion Scone (more carbs)!

{ Keep Cooking in Love & Light! }

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