FIESTA BEANS RECIPES

EASY FIESTA BEANS RECIPE | EATINGWELL

Easy Fiesta Beans Recipe | EatingWell image

An easy, tasty way to jazz up canned refried and pinto beans for the perfect side to accompany any Tex-Mex meal. Opt for fat-free refried beans and no-salt-added pinto beans to keep this dish as healthy as possible.

Provided by EatingWell Test Kitchen

Total Time 15 minutes

Number Of Ingredients 5

Ingredients

1 16-ounce can nonfat refried beans, preferably spicy
1 15-ounce can no-salt-added pinto beans, rinsed
½ cup prepared salsa
? cup shredded sharp Cheddar cheese, divided
4 scallions, sliced

Steps:

Position rack in upper third of oven; preheat broiler.
Combine refried beans, pinto beans, salsa and 1/3 cup cheese in a saucepan. Cook over medium heat, stirring, until the mixture is hot and the cheese is melted, 6 to 8 minutes. Spoon the bean mixture into a 2-quart baking dish and sprinkle with the remaining 1/3 cup cheese and scallions. Broil until the cheese is lightly browned, about 2 minutes.

Nutrition Facts : Calories 168.6 calories, CarbohydrateContent 21.5 g, CholesterolContent 13.3 mg, FatContent 4.5 g, FiberContent 6.6 g, ProteinContent 9.6 g, SaturatedFatContent 2.2 g, SodiumContent 518.5 mg, SugarContent 1.5 g

FIESTA CORN AND BEANS RECIPE: HOW TO MAKE IT

Fiesta Corn and Beans Recipe: How to Make It image

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. —Gerald Hetrick, Erie, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Total Time 03 hours 25 minutes

Prep Time 25 minutes

Cook Time 03 hours 00 minutes

Yield 10 servings.

Number Of Ingredients 13

Ingredients

1 large onion, chopped
1 medium green pepper, cut into 1-inch pieces
1 to 2 jalapeno peppers, seeded and sliced
1 tablespoon olive oil
1 garlic clove, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
1 package (16 ounces) frozen corn
1 can (14-1/2 ounces) diced 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

Steps:

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.

Nutrition Facts : Calories 149 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 380mg sodium, CarbohydrateContent 28g carbohydrate (5g sugars, FiberContent 7g fiber), ProteinContent 8g protein. Diabetic Exchanges 1 starch

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