Heat oil in a large nonstick skillet over medium heat; add onion and corn. Cook stirring until the onion begins to brown, about 5 min. Coarsely chop 1 tomato; add it to the pan along with cooked rice, beans, chili powder, 1 tsp oregano. cook stirring frequently until the tomato cooks down, about 5 minutes; let cool slightly.
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|Serving Size: 1 Serving (596g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 154 (25%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 33.6mg||10 %|
|Sodium 1033.5mg||36 %|
|Potassium 1340.8mg||35 %|
|Total Carbohydrate 94.2g||28 %|
|Dietary Fiber 21g||84 %|
|Sugars, other 73.2g|
|Protein 28.6g||41 %|
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Calories per serving: 610
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