Before my husband and I got married, I worked in downtown Dallas. I remember in the months leading up to the wedding, almost every day I walked myself across the street to pick up a Chipotle veggie burrito bowl and a Diet Coke (i’m an addict…tried to quit and can’t…know coffee would be better for me, but I hate it). You would have thought after a couple months it would get old, but it didn’t. This skillet is inspired by my love of Chipotle Burrito Bowls🙂 It is easy as can be, healthy and when you add fresh cilantro (I add fresh cilantro to everything if you haven’t noticed by now), shredded cheese and plain greek yogurt (acts like sour cream), it’s all my favorite things in a bowl. Give it a whirl.
2 c cooked whole grain elbow macaroni (I love Barilla Plus!)
1 14.5 oz can diced tomatoes
1 8oz can tomato sauce
1 chopped red bell pepper
3/4 c frozen corn
1 15 oz can black beans (drained)
1 15oz can dark kidney beans (drained)
1 tsp ground cumin
1/2 tsp chili powder (or more if you like the heat)
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp oregano
1/4 tsp salt
1/2c chopped fresh cilantro
While your pasta is cooking, combine diced tomatoes, tomato sauce, bell pepper and spices in skillet over medium heat until it comes to a slight boil. Reduce heat to simmer.
Add frozen corn and drained beans and place on low heat.