Southwestern Bean Skillet

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

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Servings 4

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ingredients 9
Prep Time 10 min
Total Time 25 min

Ingredients

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)

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Directions

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.

EXPERT TIPS

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Expert Tips

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.