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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I adapted this from a recipe I found in Simple & Delicious magazaine. I love southwestern flavors! Ingredients:
1 (16 ounce) can fat free spicy refried beans |
1 (15 1/4 ounce) can whole kernel corn, drained or 1 (15 1/4 ounce) can mexican-style corn |
1 (15 ounce) can black beans, rinsed and drained |
1 (14 1/2 ounce) can chicken broth or 1 (14 1/2 ounce) can vegetable broth |
1 (14 1/2 ounce) can stewed tomatoes, cut up or 1 (14 1/2 ounce) can diced tomatoes |
1/2 cup water |
1 (4 ounce) can diced green chilies (mild or hot) |
1/4 cup salsa |
ground cumin, to taste |
shredded monterey jack cheese, to serve |
chopped cilantro, to serve |
tortilla chips, to serve |
Directions:
1. In a large saucepan, combine everything up to the cumin.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through.
3. Serve with cheese, cilantro and tortilla chips if desired.
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