Mexican Potato Stew Recipe | Dr. McDougall
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Ingredients
- 1 Onion, chopped
- 1 Bell pepper, chopped
- 2 Cloves Garlic, chopped
- 1/4 Cup Water
- 15 Ounces Can Mexican-style stewed tomatoes
- 1 Tomato, chopped
- 1/2 Cup Salsa
- 1 Tbsp Parsley flakes
- 1/2 Tsp Cumin
- 2-15 Ounces Cans Pinto beans, drained and rinsed
- 2 Cups Potatoes, chunked
- Freshly ground pepper
- Fresh cilantro, chopped
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