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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 342.3
  • Total Fat: 9.7 g
  • Cholesterol: 14.8 mg
  • Sodium: 545.2 mg
  • Total Carbs: 54.6 g
  • Dietary Fiber: 11.0 g
  • Protein: 14.8 g

View full nutritional breakdown of Southwestern Saute with Salsa and Grits calories by ingredient
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Southwestern Saute with Salsa and Grits

Submitted by: LOKIBEAR10

Introduction

From Eating Well magazine From Eating Well magazine
Number of Servings: 4

Ingredients

    1.75 cups water
    1.25 cups salsa or 1 10oz can diced tomatoes
    .75 cup quick grits
    .5 cup shredded Monterey Jack cheese, divided
    1 tbsp canola oil
    2c frozen corn
    2c frozen bell pepper and onion mix
    1 tsp chile powder
    .5 tsp ground cumin
    .5 tsp garlic powder
    .25 tsp salt
    1 25oz can black beans
    .25 cup chopped fresh cilantro

Directions

1. Combine water, salsa (or tomatoes) and grits in a large saucepan. Bring to a boil. Cover, reduce heat to maintain a simmer and cook, stirring once or twice, until thickened, 5 to 7 minutes. Remove from heat and stir in 1/4 cup cheese. Keep covered. Grits will thicken as they stand.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Reduce heat to medium, add corn, pepper-onion mix, chile powder, cumin, garlic powder, and salt. Cook, stirring, until vegetables are warm, about 5 minutes. Stir in beans and cook, stirring, until heated through, 3 to 4 minutes more. Serve the bean and vegetable mix over the grits, sprinkling with the remaining 1/4c cheese and cilantro.

Serving Size: Makes 4 1.75 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user LOKIBEAR10.






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