Green Beans with Tomatoes and Queso Fresco

Next time you're looking for an impressive side dish, choose this--it's simply delicious! MORE + LESS -

boxes (7.5 oz each) frozen green beans & almonds

tablespoon olive oil

medium onion, sliced

cloves garlic, finely chopped

can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained

teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves

1/8

teaspoon crushed red pepper flakes, if desired

1/3

cup crumbled queso fresco cheese

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1

Reserve almonds. Place bean pouches, printed side up, on microwavable plate. (Do not cut slits in pouches.) Microwave uncovered on High 6 1/2 to 11 minutes or until thoroughly heated. Drain.
2

Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes, oregano and pepper flakes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until thickened and most of liquid is evaporated.
3

Spoon drained beans onto serving platter; top with tomato mixture. Sprinkle with cheese and reserved almonds.