Easy and quick to prepare, this recipe goes from skillet to table in under 30 minutes and it won’t heat your home on a hot summer day. Add your favorite jar of salsa and BAM! Good eatin’ for sure.
2 cups russet potatoes (peeled and cut into 1-inch cubes)
1 tablespoon vegetable oil
1 green bell pepper (cut into julienne strips)
1 red bell pepper (cut into julienne strips)
1 package Quorn Vegan Chik’n Tenders (thawed)
1 can (15 ounces) whole kernel corn (drained)
1 can (15 ounces) black beans (rinsed and drained)
1 jar (16 ounces) salsa
Fresh cilantro (chopped for garnish)
In a large nonstick skillet, cover and cook potatoes in a small amount of boiling water, about 10 minutes, or until tender. Drain and set potatoes aside.
Heat oil in the same skillet over medium heat. Add pepper strips and cook for 2 – 3 minutes. Add cooked potatoes, Chik’n Tenders, canned corn, black beans and salsa. Stir gently to combine. Reduce heat to low and simmer, covered, for 20 minutes.
To serve, transfer the Chik’n Salsa from the skillet to a warm serving bowl. Sprinkle with cilantro.