Looking for a burrito skillet that is flavor packed and good for you? This recipe for Southwest Vegetarian Burrito Skillet is packed with healthy ingredients that is sure to keep you full.
Ingredients
1Tbspextra virgin olive oil
1red bell pepperdiced
1white onionchopped
1½Tbspgarlicminced
1cuplong-grain white ricecooked
1Tbspchili powder
2cupsfrozen yellow corn
15ozcan reduced-sodium black beansrinsed + drained
14.5ozcan diced tomatoes with green chilies
14.5ozcan reduced-sodium vegetable broth
3plum tomatoessliced
¾cupreduced-fatshredded Mexican cheese
Instructions
Preheat oven to 350 degrees. Over medium heat, heat oil in a very large iron skillet (or a 3-quart flameproof casserole dish with lid). Add bell pepper, onion, and garlic; cook for about 4 minutes or until onion is transparent; stir occasionally.
Stir in rice and chili powder. Cook for one minute before adding corn, diced tomatoes, beans and broth to rice mixture. Bring to boil and simmer for about 3 minutes; stir occasionally.
Carefully cover with foil (I used hot mitts to press down and around the sides). Transfer to oven and bake for about 20 minutes or until most of the liquid is absorbed.
Take off foil and sprinkle with Mexican cheese. Bake, uncovered, until cheese is melted, about 5 more minutes. Top with tomatoes and let stand for 5 minutes before serving.