INGREDIENTS
* 4 large Yukon gold potatoes, poked in several places with a knife.
*5 tbsp. Hellman's or Best Foods vegan dressing and spread , divided
*1/4 tsp. salt
*2 tsp. olive oil
* 1 small onion, chopped
*1 can (15oz) red kidney beans, rinsed and drained
* 1/4 cup corn
* 2 tbs. water
*1 tbs chili powder
*12 cherry tomatoes, halved.
METHOD
* Heat oven to 425 degrees
Brush potatoes with 2 tbsp. of Vegan sauce and dressing (Hellman's) and spread and sprinkle with salt
Arrange on rimmed baking sheet and bake for 40 minutes or until tender.
Meanwhile, heat oil in large nonstick skillet and cook onions, stirring occasionally, until tender, about 6 minutes.
Stir in beans, corn, water and chili powder and bring to boil.
Reduce heat and simmer for 2 minutes.
Add tomatoes and cook, stirring occasionally until they soften about 2 mins.
Remove from heat and stir in 1 tbsp dressing and spread.
Serve and enjoy.
* 4 large Yukon gold potatoes, poked in several places with a knife.
*5 tbsp. Hellman's or Best Foods vegan dressing and spread , divided
*1/4 tsp. salt
*2 tsp. olive oil
* 1 small onion, chopped
*1 can (15oz) red kidney beans, rinsed and drained
* 1/4 cup corn
* 2 tbs. water
*1 tbs chili powder
*12 cherry tomatoes, halved.
METHOD
* Heat oven to 425 degrees
Brush potatoes with 2 tbsp. of Vegan sauce and dressing (Hellman's) and spread and sprinkle with salt
Arrange on rimmed baking sheet and bake for 40 minutes or until tender.
Meanwhile, heat oil in large nonstick skillet and cook onions, stirring occasionally, until tender, about 6 minutes.
Stir in beans, corn, water and chili powder and bring to boil.
Reduce heat and simmer for 2 minutes.
Add tomatoes and cook, stirring occasionally until they soften about 2 mins.
Remove from heat and stir in 1 tbsp dressing and spread.
Serve and enjoy.