Get out the diced tomatoes, black beans and chunky salsa, and get ready to make a sizzling Mexican-style vegetarian skillet that they'll ask for again (and again).
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
1/2 cup chopped onions
1/2 cup chopped green peppers
1 can (28 fl oz/796 mL) diced tomatoes, undrained
1 can (19 fl oz/540 mL) black beans, rinsed
1 cup frozen corn
1/2 cup salsa
3 cups coarsely broken tortilla chips
1 cup finely shredded Cracker Barrel Medium Cheddar Cheese
1/4 cup sour cream
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How do I make it ?
Heat oil in large skillet on medium heat. Add onions and peppers; cook and stir 5 min.
Add tomatoes, beans, corn and salsa; mix well. Bring to boil. Stir in chips; simmer on medium-low heat 8 to 10 min. or until most the liquid is cooked off, stirring occasionally.
Serve topped with cheese and sour cream.
Kraft Kitchen Tips!
Garnish each serving with 1 Tbsp. chopped fresh cilantro.
Calories From Fat
% Daily Value
Fat 19 g
Saturated fat 8 g
Cholesterol 30 mg
Sodium 1180 mg
Carbohydrate 54 g
Fibre 12 g
Sugars 11 g
Protein 16 g
4 servings, 1-1/2 cups (375 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.