Arizona Skillet


  • 1 Tablespoon olive oil
  • 1 small onion
  • 1 green pepper
  • 1-2 teaspoons minced garlic
  • 1 Tablespoon chili powder
  • Pinch of salt
  • ½ teaspoon cumin
  • 1 (14 oz.) can diced tomatoes
  • 1 (16 oz.) can pinto or kidney beans
  • 1 cup frozen corn
  • 6 – 8 oz. whole wheat pasta of your choice, e.g. shells, cooked
  • ½ cup shredded jalapeno jack cheese


  1. In a large skillet, heat oil over medium-high heat.
  2. Add onion, green pepper, garlic, chili powder, salt, cumin, sauté 4 minutes or until
    vegetables are tender.
  3. Stir in tomatoes.
  4. Add beans and corn; bring to a boil.
  5. Reduce heat; simmer for 15 minutes stirring occasionally.
  6. Toss with elbows. Sprinkle with cheese.

Servings: 6

Nutrition Information:

  • Calories: 207
  • Fat: 5.5 g
  • Saturated Fat: 2 g
  • Carbohydrates: 32 g
  • Fiber: 7g
  • Protein: 9 g

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