Southwestern Bean Skillet

Southwestern Bean Skillet

30-minute recipe! You won't miss the meat in a one-skillet supper packed with corn, peppers, beans and tomatoes.

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Keep with the Southwest-flavor theme by serving this meatless skillet meal with warmed tortillas or tortilla chips and sliced avocados and tomatoes.
Variation
For a heartier, meatier meal, you can add cooked ground beef or turkey with the beans.
Did You Know?
Chili beans give a boost of flavor to this recipe, so be sure not to drain. The canned pinto beans are in a sauce of tomato paste, chili powder and other spices.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 425
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 6g,),
  • Cholesterol 30mg;
  • Sodium 1660mg;
  • Total Carbohydrate 57g
    • (Dietary Fiber 13g,
  • Protein 24g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 2 Vegetable;
    • 1 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.