Mexican

Black bean, Potato and Corn Stew is for Soup.

Black bean, Potato and Corn Stew takes 10 minutes to prepare.

Black bean, Potato and Corn Stew takes 400 minutes to cook.

Black bean, Potato and Corn Stew makes 6 servings.

The ingredients for Black bean, Potato and Corn Stew are:

2 - 15 once cans black beans, drained & rinsed
14 1/2 once can of stewed tomatoes, undrained
14 1/2 can diced tomatoes, undrained
14 1/2 once can whole kernel corn, drained
14 1/2 once can of whole potatoes or 8 small red skin potatoes cut in halves
2 onces of fresh jalepenos or canned jalepenos with juices or 4 onces of diced green chiles
4 green onions or fresh chives
2 Tbsp chili powder
1 Tbsp garlic salt
1 tsp ground cumin
1/2 tsp. dried minced garlic or one garlic clove

Here is how you make Black bean, Potato and Corn Stew:

Combine all ingredients in slow cooker/crock potCover cook on low for 7/df8 hoursCan serve over brown rice or with tortilla chips & sour creamNumber of Servings: 6Recipe submitted by SparkPeople user SWEETCANELA1.

The nutritional information for Black bean, Potato and Corn Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 274.8

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 381.3 mg
• Total Carbs: 56.0 g
• Dietary Fiber: 13.9 g
• Protein: 12.9 g

Black bean, Potato and Corn Stew is Mexican cuisine.