Quick Mexi-Veggie Lunch

Name: Quick Mexi-Veggie Lunch Recipe
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 2
Ingredients: 1 (15 oz) can pinto beans drained and rinsed; 1 (15 oz) can diced tomatoes; 1/2 cup frozen corn kernels; 1 cup frozen mixed bell pepper strips; 1/2 tbsp chili powder; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tbsp dried cilantro; dash salt

Minutes to Prepare: 5
Minutes to Cook: 2

Number of Servings: 2

Ingredients

1 (15 oz) can pinto beans, drained and rinsed1 (15 oz) can diced tomatoes1/2 cup frozen corn kernels1 cup frozen mixed bell pepper strips1/2 tbsp chili powder1 tsp garlic powder1 tsp onion powder1/2 tbsp dried cilantrodash salt

Directions

In your morning dash out the door on your way to work, toss corn and peppers into a tupperware container, sprinkle on seasonings, and cover. Grab canned beans and tomatoes. When your tummy starts to growl and it gets to be lunch time, combine all ingredients, and microwave until it's all nicely warmed. Set aside half for one serving today, and leave the other half in the tupperware for tomorrow's lunch.

Number of Servings: 2

Recipe submitted by SparkPeople user LRIGEIKOH.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 420.0
Total Fat: 5.3 g
Cholesterol: 0.0 mg
Sodium: 1,389.6 mg
Total Carbs: 94.8 g
Dietary Fiber: 34.3 g
Protein: 26.2 g

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