Southwestern Bean Skillet |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A good spicy meatless dinner. My husband spoons the mixture onto a flour tortilla, rolls it up, and devours. Ingredients:
1 cup fresh corn kernels (or frozen corn kernels) |
2 tablespoons chopped fresh cilantro |
salt |
2 cloves garlic, minced |
1/2 cup chopped green bell pepper |
1/4 cup chopped onion |
1 (15 ounce) can chili beans, undrained |
1 (15 ounce) can black beans, rinsed and drained |
1/4-1/2 teaspoon ground cumin |
hot sauce |
1 -1 1/2 cup mexican blend cheese, cheddar monterey jack with jalapeno pepper |
1 1/2 cups chopped tomatoes |
Directions:
1. Add the first 10 ingredients to a large skillet.
2. Bring to a boil; lower heat.
3. Cover and simmer 5 minutes.
4. Uncover and let simmer 5 to 10 minutes or until the vegetables are tender; stir occasionally.
5. Add the cheese and tomatoes; stir until cheese is melted.
6. Serve immediately.
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