• 1 small red onion, diced.
  • 1 tablespoon extra virgin olive oil.
  • 2 teaspoons cumin.
  • 1 teaspoon chili powder.
  • 1 teaspoon smoked paprika.
  • 1/2 teaspoon salt.
  • 1 teaspoon dried oregano.
  • 1 red bell pepper, cored and diced.
  • 1 (4 ounce) can diced green chilies, drained (or 1 jalapeno, diced).
  • 1 cup corn kernels, fresh or frozen and defrosted.
  • 1 (15 ounce) can black beans, drained and rinsed.
  • 12 ounces salsa or enchilada sauce.
  • 1 and 1/2 cups cooked brown rice.
  • 1/2 cup shredded Monterey Jack cheese*
  • 1/4 cup shredded cheddar cheese*
Serving suggestions: fresh cilantro, diced green onions, avocado.


  1. Start by warming the oil in a large skillet (mine is 3 quarts) over medium heat.
  2. Add the onion and cook for 3 minutes, then add the spices (cumin to oregano) and stir together.
  3. Continue to cook for another 2-3 minutes.
  4. Add the red pepper and the green chilies and stir together.
  5. Cook for another 2-3 minutes then add the drained and rinsed beans, corn, salsa, and rice.
  6. Stir everything until well-combined.
  7. Turn the oven to broil then top the mixture in the skillet with the shredded cheese.
  8. Place the skillet in the oven and cook for about 3-4 minutes until the cheese is golden and bubbly on top.
  9. Serve warm with diced green onions, cilantro, and/or avocado.
(Serves 4-5)

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