1teaspoonchopped chipotle chili peppers in adobo saucechopped
2largetomatoesdiced
4sprigscilantrochopped
saltto taste
2 1/4cupsfrozen corn kernels(or you can use fresh about 3 ears)
Instructions
In a large skillet, heat the oil over medium-high heat; add onion and cook till translucent.
Add the beans, chili, tomatoes, and cilantro; lower the heat and simmer 15 –30 minutes.
In the last 10 minutes, add the corn kernels. Salt to taste. If too dry, add up to 1 cup of water.
Notes
Per Serving: 249 Calories; 4g Fat; 14g Protein; 43g Carbohydrate; 13g Dietary Fiber; trace Cholesterol; 17mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.SERVING SUGGESTION: Serve with brown rice, shredded jack and cheddar cheeses, and chopped cilantro. Don’t forget to add a big green salad!