INGREDIENTS
1
teaspoon vegetable oil
1
clove garlic, finely chopped
1/4
cup finely chopped red onion
1‑1/2
teaspoons chili powder
1/4
teaspoon ground cumin
1/8
teaspoon red pepper flakes
1
boneless skinless chicken breast (about 6 ounces), cooked and shredded
1
cup frozen corn, thawed
1/3
cup rinsed and drained canned pinto beans
1/3
cup rinsed and drained canned kidney beans
1/2
cup chopped seeded tomato
2
tablespoons drained canned diced mild green chilies
1
green onion, finely chopped
1
teaspoon lime juice
2
ounces reduced-fat Monterey Jack cheese, cut into 1/3-inch cubes
PREPARATION:
- Heat oil in medium nonstick skillet over medium heat until hot. Add garlic. Cook and stir 1 minute. Add red onion, chili powder, cumin and red pepper. Cook and stir 3 minutes. Add chicken, corn and beans. Cook 5 minutes or until heated through, stirring occasionally.
- Spoon bean mixture into medium serving bowl. Add tomato, chilies, green onion and lime juice; toss to combine. Add cheese; toss to combine. Refrigerate 2 hours before serving.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
1/2 of total recipe
Sodium
606 mg
Protein
36 g
Fiber
6 g
Carbohydrate
36 g
Cholesterol
72 mg
Saturated Fat
4 g
Total Fat
10 g
Calories from Fat
25 %
Calories
336
DIETARY EXCHANGE:
Starch
2-1/2
Meat
3
Vegetable
1
