2 cups water
2 large russet potatoes, cleaned and cut in half
1 tablespoon vegetable oil
½ cup chopped onion
½ cup chopped green and red bell pepper
½ cup no salt added canned corn or frozen corn, thawed
½ cup chopped tomato
½ teaspoon oregano
¼ teaspoon each salt and ground black pepper
¼ cup crumbled queso fresco or reduced fat Monterey Jack cheese
1. Bring water to a boil in a large pan. Add potatoes and cook until crisp-tender, about 15 minutes. Drain well and cut into bite-size pieces.
2. Heat oil in a large skillet. Sauté onion until golden brown and soft. Add potatoes and bell pepper to skillet and cook over medium-high heat, stirring frequently, until golden brown.
3. Stir in corn, tomato, oregano, salt, and ground black pepper. Top with cheese and serve.