| 14 | 25 | 415 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 5 |
| 1 small | Red onion (small; diced) |
| 1 tbsp | Olive Oil, Extra Virgin (tbsp extra virgin) |
| 2 tsp | Cumin |
| 1 tsp | Chili powder (tsp) |
| 1 tsp | Paprika (tsp smoked) |
| 1/2 tsp | Salt (tsp) |
| 1 tsp | Oregano, dried (tsp dried) |
| 1 medium pepper(s) | Red bell pepper (cored and diced) |
| 1 can (4oz) | Green chiles, canned ((4 oz) can diced; drained) |
| 1 cup | Frozen yellow corn kernels |
| 1 can (15oz) | Black beans, canned ((15 oz) can; drained and rinsed) |
| 341 gm | Enchilada sauce, canned |
| 1 1/2 cup | Brown rice, medium-grain, dry (cooked) |
| 1/2 cup | Monterey jack cheese (Shredded) |
Start by warming the oil in a large skillet (mine is 3 quarts) over medium heat. Add the onion and cook for 3 minutes, then add the spices (cumin to oregano) and stir together. Continue to cook for another 2-3 minutes.
Next add the red pepper and the green chilies and stir together. Cook for another 2-3 minutes then add the drained and rinsed beans, corn, salsa, and rice. Stir everything until well-combined.
Turn the oven to broil then top the mixture in the skillet with the shredded cheese. Place the skillet in the oven and cook for about 3-4 minutes until the cheese is golden and bubbly on top. Serve warm with diced green onions, cilantro, and/or avocado.
| Grain | 1.9 |
| Meat Alternative | 0.5 |
| Milk Alternative | 0.3 |
| Vegetables | 1.6 |
