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Southwestern Bean Skillet

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Southwestern Bean Skillet
  • Prep 10 min
  • Total 25 min
  • Servings 4
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30-minute recipe! You won't miss the meat in a one-skillet supper packed with corn, peppers, beans and tomatoes.
Updated Nov 9, 2009

Ingredients

  • 1 cup fresh corn kernels or 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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Keep with the Southwest-flavor theme by serving this meatless skillet meal with warmed tortillas or tortilla chips and sliced avocados and tomatoes.
  • tip 2
    For a heartier, meatier meal, you can add cooked ground beef or turkey with the beans.
  • tip 3
    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

425 Calories, 11g Total Fat, 24g Protein, 57g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
30%
30%
Exchanges:
3 Starch; 2 Vegetable; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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