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Southwestern Bean Skillet

  • Prep 20 min
  • Total 20 min
  • Ingredients 9
  • Servings 4

Ingredients

1
cup fresh corn kernels or frozen corn
2
tablespoons chopped fresh cilantro
1/2
teaspoon salt
1
small green bell pepper, chopped (1/2 cup)
1
small onion, chopped (1/4 cup)
1
can (15 oz) chili beans in sauce, undrained
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
cup shredded Cheddar-Monterey Jack cheese blend with jalapeño peppers (4 oz)
2
medium tomatoes, chopped (1 1/2 cups)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
425
Calories from Fat
100
% Daily Value
Total Fat
11g
Saturated Fat
6g
Cholesterol
30mg
Sodium
1660mg
Total Carbohydrate
57g
Dietary Fiber
13g
Protein
24g
% Daily Value*:
Iron
30%
30%
Exchanges:
3 Starch; 2 Vegetable; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Keep with the Southwest-flavor theme by serving this meatless skillet meal with warmed tortillas or tortilla chips and sliced avocados and tomatoes.

Chili beans give a boost of flavor to this recipe, so be sure not to drain. These canned pinto beans are in a sauce of tomato paste, chili powder and other spices.

Directions

  • 1 In 12-inch skillet, mix all ingredients except cheese and tomatoes. Heat to boiling; reduce heat. Cover and simmer 5 minutes.
  • 2 Uncover and simmer 5 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in cheese and tomatoes until cheese is melted.

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