1 tablespoon vegetable oil
1 onion, chopped
1 cup red potatoes
1 (20 ounce) can ORTEGA Refried Beans
1 container frozen mixed vegetables
1/2 cup chopped celery
2 tablespoons Dijon mustard
1 (15 ounce) can whole kernel corn, drained
1 cup plain nonfat yogurt
1/4 cup chopped fresh parsley
1 tablespoon olive oil
HEAT vegetable oil in large skillet over medium heat. Add onions, simmer 10 minutes. Add potatoes; cook 10 minutes. Stir in refried beans, mix with vegetables, celery and mustard. Cook until vegetables are tender, about 15 minutes. Stir in mixed vegetables, celery and mustard. Reduce heat to medium; add yogurt and parsley. Cover. Simmer 2 to 3 hours.