Squash and Pinto Beans

Name: Squash and Pinto Beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 teaspoon canola oil; 1/4 cup onion, chopped; 2 garlic cloves, minced; 1 cup zucchini, sliced into 1/4 inch slices; 1 cup yellow squash, sliced into 1/4 inch slices; 1 cup tomatoes, chopped; 3/4 cup canned pinto beans, rinsed and drained; 1/2 cup whole kernel corn; 1/2 cup fat-free cheddar cheese; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon thyme

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Recipe by Chef #872439

Nice mix of summer vegetables.

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

teaspoon canola oil
¹⁄₄

cup onion, chopped
2

garlic cloves, minced
1

cup zucchini, sliced into 1/4 inch slices
1

cup yellow squash, sliced into 1/4 inch slices
1

cup tomatoes, chopped
³⁄₄

cup canned pinto beans, rinsed and drained
¹⁄₂

cup whole kernel corn
¹⁄₂

cup fat-free cheddar cheese
¹⁄₂

teaspoon salt
¹⁄₂

teaspoon black pepper
¹⁄₂

teaspoon thyme

DIRECTIONS

Heat oil and saute onions, garlic and squashed for 2-3 minutes. Add remaining ingredients except cheese. Cover and simmer slowly for 15 minutes. Remove lid and top with cheese and allow to melt. If you prefer a browned cheese, place under broiler for 2-4 minutes.

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