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Quick Southwest Skillet
Guiding Stars
Servings:
4 (368 g) as an appetizerPrep Time:
25 minutesCook Time:
0 minutes
Ingredients
Add some southwestern flair to your day with this quick and easy recipe! If you have leftovers, this dish also works well as a cold pasta salad, making it an excellent option for a cookout, a picnic or even just a nice cold lunch for the office. If you like a little more heat, serve with hot sauce on the side.
8 oz. whole-wheat pasta
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 Tbsp. chili powder, or to taste
1/2 tsp. salt
1/2 tsp. cumin
1 (14.5 oz.) can low-sodium whole tomatoes
1 (19 oz.) can kidney beans, rinsed and drained
1 (15 oz.) can corn, drained
Directions
1. Cook pasta according to package directions.
2. While pasta cooks, saute onion, green pepper, garlic, chili powder, salt, and cumin until vegetables are tender (3-5 minutes).
3. Stir in tomatoes, breaking slightly with spoon. Add kidney beans and corn and bring to boil. Reduce heat and simmer until hot through (15 minutes).
4. Toss with cooked pasta to serve.
Nutrition
| Nutritional Facts | |
| Servings | 4 (368 g) |
| Base Nutrients | |
| Calories | 366 kcal (18%) |
| Calories from Fat | 23 kcal (0%) |
| Total Fat | 3 g (4%) |
| Saturated Fat | 1 g (3%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 662 mg (28%) |
| Total Carbohydrates | 77 g (26%) |
| Dietary Fiber | 14 g (55%) |
| Protein | 17 g (28%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | 43 mg (48%) |
| Minerals | |
| Calcium | 113 mg (9%) |
| Iron | 5 mg (28%) |
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