850g kidney beans from cans, drained & rinsed
450g salsa (any variety)
1 cup corn (can be frozen)
1 medium carrot, chopped
1 1/4 cups water
1/4 cup fat-free (skim) milk
2 tablespoons no-trans-fat margarine or butter
1/4 teaspoon salt
1 1/4 cups plain mashed potato mix (dry)
2 tablespoons grated Parmesan cheese
Chopped fresh chives or parsley, (optional)
1. In a 25cm nonstick skillet, heat beans, salsa, corn and carrot to boiling point. Reduce heat to low; cover and simmer for about 15 minutes or until carrot is tender.
2. In 2L saucepan, heat water, milk, margarine and salt to boiling and remove from heat. Stir in mashed potato mix just until moistened. Let stand about 30 seconds or until the liquid is absorbed. Whip mashed potatoes with fork until fluffy.
3. Spoon mashed potatoes onto bean mixture around edge of skillet. Cover and simmer for 5 minutes. Sprinkle with cheese and optional chives before serving.
Preparation: 10 minutes
Cooking: 25 minutes