Try this Black bean and corn skillet recipe, or contribute your own.
Suggest a better descriptionHeat oil in large nonstick skillet over medium-high heat.
Add onion, garlic, and jalapeno pepper; saute until softened, about 3-5 minutes.
Add beans, corn, zucchini, bell pepper and cumin; saute until softened, about 7-8 minutes.
Stir in cherry tomatoes and saute until just warmed through, about 1 minute.
Remove from heat and stir in the cilantro, salt and pepper.
22 points
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Serving Size: 1 Serving (378g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 478 | ||
Calories from Fat: 248 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.5g | 37 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 15.5g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.2mg | 0 % | |
Potassium 977.5mg | 26 % | |
Total Carbohydrate 46.2g | 14 % | |
Dietary Fiber 16g | 64 % | |
Sugars, other 30.2g | ||
Protein 15.5g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 478
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