Mexican Style Veggies -- Super Easy

Tonight we had friends over for dinner (a wonderful treat) and I decided to serve Mexican food. Usually with Mexican I make Mom K's summer corn and bean salad but since it was winter, I wanted something more comfort food like.

Ingredients --

1 onion, chopped

2 tablespoons garlic, minced

1-2 bell pepper(s)

1 can black beans

1-2 cups corn (I used frozen since I had it on hand, you could use canned or fresh)

1/4 tsp cumin

1/4 tsp chili powder

1/2 tsp salt (adjust based on any salt in the corn or beans)

Chicken/veggie broth (optional)

** None of the ingredients need to be done in the exact measurements. Use amounts that make your taste buds and those of your loved ones happy. You can also add some others if you like -- tomatoes, zucchini, yellow squash, etc.

1. Cook the onions and garlic in a medium pan on medium-high heat until savory and the onions are soft. Add the peppers and cook until the peppers have softened.

2. Add the beans and corn and mix well.

3. Add the cumin, chili powder and salt and mix well.

4. Cook until corn and beans are heated through.

If you want to eat it now, go ahead! I made this a few hours before our company arrived and let it simmer on the stove adding chicken broth as needed to keep it moist.

We served this with brown rice which makes it a great, high fiber side dish. Because of the proteins in the beans, though, it could also be a main dish for someone who is vegan (just skip the chicken broth and use water or veggie broth).

I did not add cheese to this but some people might top it with a little bit of cheddar or Monterey Jack.

More blogging to come. Happy Eating!