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Prep 10min
Total25min
Servings4
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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)
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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.
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Keep with the Southwest-flavor theme by serving this meatless skillet meal with warmed tortillas or tortilla chips and sliced avocados and tomatoes.
For a heartier, meatier meal, you can add cooked ground beef or turkey with the beans.
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.
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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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