Hungry Girl's Mexican Mashed Potato Parfaits |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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From the Hungry Girl blog Ingredients:
1 (3 1/3 ounce) envelope betty crocker cheddar and sour cream instant mashed potatoes |
1/2 cup canned black beans, drained and rinsed |
1/2 cup frozen corn |
1/2 teaspoon chili powder |
1/8 teaspoon cumin |
1/2 cup shredded fat-free cheddar cheese |
1/2 cup chopped tomato |
1/4 cup chopped scallion |
Directions:
1. Prepare potatoes as directed on package, set aside.
2. Place beans and corn in a microwave safe bowl. Microwave for 2 minutes until hot. Drain any liquid. Add chili powder and cumin. Mix and set aside.
3. Scoop about 1/3 cup of potatoes into each of 4 microwave safe parfait glasses.
4. Evenly distribute bean/corn mixture among glasses and then top with the remaining potatoes.
5. Top each parfait with 2 tbsp cheese. Microwave until cheese is melted, about 30 seconds.
6. Top with tomatoes and scallions.
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