Meatless Mexican Lunch

Ingredients

  • 1/2 small onion, chopped
  • 1 can (15 1/2 ounces) crushed tomatoes
  • 3/4 cup corn kernels
  • 1 can (3 1/2 ounces) chopped green chili peppers
  • 1 can (14-19 ounces) black beans, rinsed and drained (or mixed beans)
  • 1/2 cup cooked rice
  • 1 tsp ground cumin

Directions

  1. Heat a 2-quart pot coated with 1 teaspoon olive oil over medium-high heat. Add the onion and cook, stirring, for 1 minute. Add tomatoes, corn, and chili peppers
  2. Bring to a boil.
  3. Add the beans, rice, and cumin. Remove from heat, cover, and let stand for 10 minutes.

 

(Makes 4 Servings)

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