Vegetarian

Meatless Mexican Lunch takes 10 minutes to prepare.

Meatless Mexican Lunch takes 13 minutes to cook.

Meatless Mexican Lunch makes 4 servings.

The ingredients for Meatless Mexican Lunch are:

Ingredients
Serves: Prep: 10min|Cook: 13min |Total: 33min

1/2 small onion, chopped
1 can (15 1/2 ounces) crushed tomatoes
3/4 cup frozen corn kernels add to shopping list
1 can (3 1/2 ounces)chopped green chile peppers
1 can (14-19 ounces) black beans, rinsed and drained
1/2 cup instant rice
1 teaspoon ground cumin
1/4 cup fat-free shredded Cheddar or Monterey Jack Cheese
2 tablespoons fat-free shredded Cheddar or Monterey Jack cheese

Here is how you make Meatless Mexican Lunch:

Heat a 2-quart pot coated with cooking spray over medium-high heat. Add the onion and cook, stirring, for 1 minute. Stir in the tomatoes, corn, and chile peppers and bring to a boil. Add the beans, rice, and cumin. Remove from the heat, cover, and let stand for 10 minutes. Serve sprinkled with the cheese.Serves: 4Number of Servings: 4Recipe submitted by SparkPeople user LONDON_GIRL.

The nutritional information for Meatless Mexican Lunch is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 218.9

• Total Fat: 3.4 g
• Cholesterol: 7.5 mg
• Sodium: 111.2 mg
• Total Carbs: 38.9 g
• Dietary Fiber: 10.0 g
• Protein: 12.1 g

The dietary needs meet for Meatless Mexican Lunch is Vegetarian