Mexican

Quick Mexi-Veggie Lunch is for Lunch.

Quick Mexi-Veggie Lunch takes 5 minutes to prepare.

Quick Mexi-Veggie Lunch takes 2 minutes to cook.

Quick Mexi-Veggie Lunch makes 2 servings.

The ingredients for Quick Mexi-Veggie Lunch are:

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

Here is how you make Quick Mexi-Veggie Lunch:

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: 2Recipe submitted by SparkPeople user LRIGEIKOH.

The nutritional information for Quick Mexi-Veggie Lunch is:

• Servings Per Recipe: 2
• 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

Quick Mexi-Veggie Lunch is Mexican cuisine.

The dietary needs meet for Quick Mexi-Veggie Lunch is Gluten Free