Fiesta Corn and Beans
Bursting with southwestern flavors, the zesty veggie medley here can be served as a side dish or a meatless meal-in-one. The dollop of yogurt is a cool, creamy finishing touch.
Prep time:
Cook time:
Serving size: 10
Calories per serving: 15
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 15
1 large chopped onion
1 piece medium green peppers cut into 1-inch
1 to 2 jalapeno peppers seeded and sliced
1 tablespoon olive oil
1 clove garlic minced
2 cans 16 ounce kidney beans rinsed and drained
1 package 16 ounce frozen corn
1 can 14.5 tomatoes undrained
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Optional toppings: Plain yogurt and sliced ripe olives
Directions:
In a large skillet, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 4-qt. slow cooker. Stir in the beans, corn, tomatoes and seasonings.
Cover and cook on low for 3-4 hours or until heated through. Serve with yogurt and olives if desired.
Source: tasteofhome.com
Cover and cook on low for 3-4 hours or until heated through. Serve with yogurt and olives if desired.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
