Fiesta in a Skillet

I got home from work late and I was still able to have this on the table and ready to eat within 20-30 minutes.  It's was a pretty good recipe for rush hour dinners.

Ingredients:

1 can (15 oz) red kidney beans in mild chili sauce (vegetarian)

1 can (15 oz) black beans, drained and rinsed

1 red bell pepper, chopped

3 green onions, chopped (including green parts)

2 cups water

1 can (10 oz) diced tomatoes and mild green chiles, undrained

1 1/2 cups elbow macaroni, uncooked

1 cup corn, fresh or frozen

1/2 cup shredded colby jack cheese or dairy free alternative (optional)

1 Tbsp chopped fresh cilantro (or more to taste)

1 Tbsp taco seasoning, low sodium (optional)

Directions:

Saute onions and peppers in a little bit of olive oil over medium-high heat for ~3-5 minutes.  Add beans and cook for an additional ~2 minutes.  

Stir in water, taco seasoning (optional), and tomatoes.  Bring to a boil.  Stir in macaroni; cover.  Simmer on medium-low heat 10-12 minutes or until macaroni is tender, stirring occasionally and adding corn for the last 5 minutes of cooking time.

Remove from heat.  Top with cheese; cover and let stand 2 minutes or until melted.  Sprinkle with cilantro.

Recipe adapted from: http://www.kraftrecipes.com/recipes/fiesta-in-a-skillet-143425.aspx