Bean and Cheese Skillet

Prep Time: 25 minutes   Start to Finish: 25 minutes

Ingredients:

1 cup frozen whole-kernel corn (from 1-lb bag) or fresh corn kernels
2 tablespoons chopped fresh cilantro
1 small green bell pepper, chopped (about 1/2 cup)
1 small onion, chopped (1/4 cup)
1 can (15 to 16oz) kidney beans, undrained (I like Nature's Promise Organic Light Kidney Beans)
1 can (15oz) black beans, rinsed, drained (I like Nature's Promise Organic Black Beans)
1 cup shredded Monterey Jack cheese with jalapeno peppers
2 medium tomatoes, chopped (1 1/2 cups)


1  In 12-inch skillet, mix all ingredients except cheese and tomatoes.  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.


1 serving: Calories 370 (Calories from Fat 80); Total Fat 8g (Saturated Fat 4.5g); Cholesterol 25mg; Sodium 790mg; Total Carbohydrate 59g (Dietary Fiber 14g; Sugar 7g); Protein 24g


% Daily Value: Vitamin A 20%; Vitamin C 30%; Calcium 25%; Iron 30%






This is great served warm or cold, and is especially good with tortilla chips!