Vegetable Fiesta Skillet Supper

Looking for warm hearty dish for supper? Then check out this vegetable skillet recipe that is ready in just 25 minutes!

  • prep time 25 min
  • total time 25 min
  • ingredients 11
  • servings 6

Ingredients

1
cup chopped carrots
1/2
cup chopped onion
1
small zucchini, halved lengthwise, cut into 1/4- inch-thick slices (3/4 cup)
1
small yellow summer squash, halved lengthwise, cut into 1/4-inch-thick slices (3/4 cup)
1
(15 1/2 or 15-oz.) can kidney beans, drained, rinsed
1
(11-oz.) can vacuum-packed whole kernel corn with red and green peppers, undrained
1
(8-oz.) can tomato sauce
1/2
cup medium chunky-style picante sauce
1/4
cup water
4
teaspoons taco seasoning mix (half of 1 1/4-oz. pkg.)
4
oz. (1 cup) shredded Cheddar cheese
  • 1 Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add carrots and onion; cook and stir 8 to 10 minutes or until vegetables are crisp-tender, adding 2 to 3 tablespoons water if necessary to prevent sticking.
  • 2 Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat to medium-low; cover and simmer 5 to 7 minutes, stirring once. Remove from heat. Sprinkle with cheese. Cover; let stand until cheese is melted.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cup
    Calories
    230
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    20mg
    20%;
    Sodium
    1090mg
    1090%;
    Total Carbohydrate
    31g
    31%
    (Dietary Fiber
    6g
    6%
      Sugars
    10g
    10%
    ),
    Protein
    11g
    11%
    ;
    % Daily Value*:
    Vitamin A
    130%;
    Vitamin C
    25%;
    Calcium
    20%;
    Iron
    10%;
    Exchanges:
    1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 1/2 Vegetable; 1/2 High-Fat Meat; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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