Southwestern Bean Skillet

 

1

cup fresh corn kernels or Green Giant® Niblets® 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 ounces) chili beans in sauce, undrained

1

can (15 ounces) black beans, rinsed and drained

1

cup shredded Mexican Cheddar Jack with jalapeño pepper cheese blend (4 ounces)

2

medium tomatoes, chopped (1 1/2 cups)

• 1 Mix all ingredients except cheese and tomatoes in 12-inch skillet. 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.