 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
This is very easy to throw together and you probably have all the ingredients on hand. I came up with this as I had too many baked beans and they are too hard on digestion when eaten straight. You can serve this many different ways....as dip/topping for nachos/tortilla chips, wrap up in a tortilla, over toast for breakfast, alongside a baked potato, or throw in some rice, macaroni, or bowtie pasta for a main meal!! Ingredients:
1 tablespoon oil, for sauteing |
1/2 cup onion |
1/2 cup bell pepper (any color) |
2 garlic cloves, minced |
1 (16 ounce) can baked beans (we use vegetarian baked beans) |
1 (10 ounce) can rotel diced tomatoes and green chilies (you pick the heat level!) |
1/2 cup corn |
1 tablespoon chili powder |
salt & pepper |
Directions:
1. In a medium saucepan heat the oil, then sautee the onion, peppers, and garlic until the onion is soft.
2. Add in all other ingredients and bring to boil. Simmer for about 10-15 minutes and your done!
3. Enjoy with tortilla chips, in a wrap, over rice or pasta, with a baked potato, or over toast.
|
|