Smothered Squash and Pinto Beans

Serves 4
Time 25 min

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.

Special Diets:

Gluten FreeGluten Free
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    2 teaspoonsextra-virgin olive oil
    1/4 smallyellow onion, chopped
    2 clovesgarlic, finely chopped
    1/2 smalljalapeño pepper, finely chopped
    3sprigs fresh thyme
    1 smallzucchini, sliced (1/4 inch thick)
    1 smallyellow squash, sliced (1/4 inch thick)
    1 largetomato, seeded and choppedchopped
    3/4 cupcooked pinto beans, rinsed and drained
    1/2 cupcorn kernels, frozen or fresh
    1/2 cupshredded Cheddar or Monterey Jack cheese

Exclusively for Prime members in select ZIP codes.

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

Serving Size

Calories

170

Total Fat

8g

Saturated Fat

3.5g

Cholesterol

15mg

Sodium

230mg

Total Carbohydrate

18g

Dietary Fiber

5g

Total Sugars

4g

Protein

8g

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.