tex-mex skillet

If you enjoy mexican flavors, try this vegetarian meal loaded with tex-mex flavors! It's a good way to be introduced to beans. I used red kidney beans, but black beans would have been great too! Use the veggies you have on hand and adjust the heat by adding more or less chili powder.

.Tex-mex skillet

6 servings

.

1 tablespoon canola oil

2 onions, chopped

1 zucchini, chopped

1 bell pepper, chopped

1 cup instant white rice

½ cup water

1 tablespoon chili powder

28 oz canned diced tomatoes

15 oz canned red kidney beans, rinsed

2 ½ cups frozen corn kernels

1 cup shredded cheese

1. In a large skillet, heat the oil. Cook the onions until transparent.
2. Add the zucchini and bell pepper and cook for a few minutes.
3. Add the rice, water, chili powder, diced tomatoes, beans, and corn.
4. Heat over medium-high intensity and bring to a boil. Reduce the heat and simmer a few minutes until the rice is tender.
5. Serve and garnish with shredded cheese.

Nutrition facts

[for 1 serving]

433 calories, 10 g fat, 4 g saturated

69 g carbs, 10 g fiber, 21 g protein