Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings
1 cup 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)
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1. Mix all ingredients except cheese and tomatoes in 12-inch skillet. 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.
High Altitude (3500-6500 ft): Stir in up to 1/4 cup water if sticking occurs.
Serve with warmed tortillas or tortilla chips and sliced avocados and tomatoes.
