| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped onions |
| 15 |
oz |
Can southwestern-style black beans with cumin and chili spices, undrained |
| 14 1/2 |
oz |
Can diced peeled tomatoes with chili or salsa seasonings, undrained |
| 11 |
oz |
Can corn w/ red&green pepper |
| 4 |
oz |
Shredded Cheddar (1 cup) |
INSTRUCTIONS
1. Spray large nonstick skillet with nonstick cooking spray. Heat over
medium-high heat until hot. Add onions; cook and stir until tender.
2. Stir in beans, tomatoes, and corn. Bring to a boil. Reduce heat to low;
simmer 5 to 8 minutes or until thoroughly heated.
3. Sprinkle with cheese; cover and cook an additional 1 to 2 minutes or
until cheese is melted.
Nutrition Information Per Serving: 320 Calories, 11 g Fat, 1270 mg Sodium
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug
16, 1998
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