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Fiesta Corn and Beans

4 | 1 Reviews
Total Time:Prep: 25 min. Cook: 3 hours

By Taste Of Home Editorial Team

Recipe by Gerald Hetrick

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 23, 2022

Bursting with southwestern flavors, the zesty veggie medley here can be served as a side dish or a meatless meal-in-one. The dollop of yogurt is a cool, creamy finishing touch. —Gerald Hetrick, Erie, Pennsylvania

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TEST KITCHEN APPROVED

Fiesta Corn and Beans

4 | 1 Reviews Add your review
Yield:10 servings
Prep:25 min
Cook:3 hours
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Ingredients

  • 1 large onion, chopped
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 to 2 jalapeno peppers, seeded and sliced
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 package (16 ounces) frozen corn
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • Optional toppings: Plain yogurt and sliced ripe olives
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Directions

  1. In a large skillet, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 4-qt. slow cooker. Stir in the beans, corn, tomatoes and seasonings.
  2. Cover and cook on low for 3-4 hours or until heated through. Serve with yogurt and olives if desired.

Nutrition Facts

3/4 cup: 149 calories, 2g fat (0 saturated fat), 0 cholesterol, 380mg sodium, 28g carbohydrate (5g sugars, 7g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.
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