Southwestern Bean Skillet

By KSmitherman

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)

Preparation

Step 1

Mix all ingredients except cheese and tomatoes in 12-inch skillet. Heat to boiling; reduce heat. Cover and simmer 5 minutes.

Uncover and simmer 5 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in cheese and tomatoes until cheese is melted.

Makes
4 servings