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Southwestern Saute with Salsa Grits

Easy dinner for a busy week. It's also healthy and interesting!

Serves 4, 1/34 cups each.
Active time: 15 min. Total: 15 min.
Cost Per Serving: $ 2.50

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Recipe ingredients

-1 3/4 cups water
-1 1/4 cups store-bought fresh salsa or 10-ounce can Rotel diced tomatoes
-3/4 cup quick grits
-1/2 cup shredded Monterey Jack cheese, divided
-1 Tbsp. canola oil
-2 cups frozen corn
-2 cups frozen bell pepper and onion mix
-1 tsp. chile powder
-1/2 tsp. ground cumin
-1/2 tsp. garlic powder
-1/4 tsp. salt
-1 15-ounce can black beans, rinsed
-1/4 cup chopped fresh cilantro

Cooking Steps

Combine water, salsa (or tomatoes) and grits in a large saucepan. Bring to a boil. Cover, reduce heat to maintain a simmer and cook, stirring once or twice, until thickened, 5 to 7 minutes. Remove from heat and stir in 1/4 cup cheese. Keep covered. (The grits will thicken slightly as they stand.)
Meanwhile, heat oil in a large skillet over medium-high heat. Reduce the heat to medium, add corn, pepper-onion mix, chile powder, cumin, garlic powder and salt. Cook, stirring, until the vegetables are warm, about 5 minutes. Stir in beans and cook, stirring, until heated through, 3 to 4 minutes more. Serve the bean and begetables mixture over the grits, sprinkled with the remaining 1/4 cup cheese and cilantro.
Per Serving: 373 cal; 9 g fat (3 g sat, 4 g mono); 13 mg chol; 64 g carb; 0 g added sugars; 12 g pro; 8 g fiber; 679 mg sod; 472 mg potassium. Nutrition Bonus: Vit C (43% daily value), Folate (36% dv), Vit A (28% dv), Iron (17% dv), Cal (15% dv).

Eating Well magazine

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