Smothered Squash and Pinto Beans

Smothered Squash and Pinto Beans

Rated:
Recipe Rating: 3.83312
Serves 4
Spoon the hot squash and beans over rice or pasta, or eat it with a hunk of crusty bread for sopping up the delicious juices.
Ingredients: 
  • 2 teaspoons extra-virgin olive oil
  • 1/4 small yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 small jalapeño pepper, finely chopped
  • 3 sprigs fresh thyme
  • 1 small zucchini, sliced (1/4 inch thick)
  • 1 small yellow squash, sliced (1/4 inch thick)
  • 1 large tomato, chopped
  • 3/4 cup cooked pinto beans, rinsed and drained
  • 1/2 cup corn kernels, frozen or fresh
  • 1/2 cup shredded Cheddar or Monterey Jack cheese
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Method: 
Heat oil in a large nonstick pan with a tight fitting lid. Add onion, garlic, jalapeño and thyme sprigs. Cook over medium heat until fragrant, about 2 minutes. Add zucchini and squash and cook until just softened, about 2 minutes. Add tomatoes, beans and corn. Cover pan and simmer until vegetables are tender, about 10 minutes. Remove lid, top with cheese and allow cheese to melt over the squash. If you prefer a browned cheese topping, place under the broiler for 3 to 5 minutes before serving.
Nutritional Info: 
Per Serving: 170 calories (70 from fat), 8g total fat, 3.5g saturated fat, 15mg cholesterol, 230mg sodium, 18g carbohydrates, (5 g dietary fiber, 4g sugar), 8g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.