Hungry Girl'S Mexican Mashed Potato Parfaits - cooking recipe

Ingredients

1 (3 1/3 ounce) envelope betty crocker cheddar and sour cream instant mashed potatoes
1/2 cup canned black beans, drained and rinsed
1/2 cup frozen corn
1/2 teaspoon chili powder
1/8 teaspoon cumin
1/2 cup shredded fat-free cheddar cheese
1/2 cup chopped tomato
1/4 cup chopped scallion

Preparation

Prepare potatoes as directed on package, set aside.
Place beans and corn in a microwave safe bowl. Microwave for 2 minutes until hot. Drain any liquid. Add chili powder and cumin. Mix and set aside.
Scoop about 1/3 cup of potatoes into each of 4 microwave safe parfait glasses.
Evenly distribute bean/corn mixture among glasses and then top with the remaining potatoes.
Top each parfait with 2 tbsp cheese. Microwave until cheese is melted, about 30 seconds.
Top with tomatoes and scallions.