1 16-oz can black beans 1 16-oz can kidney beans 1 8-oz can tomato sauce
10 oz package frozen corn
14.5 oz cans diced tomatoes w/chilies 1 packet taco seasoning 3 boneless skinless chicken breasts
chili peppers, chopped (optional)
corn, tomato sauce, tomatoes, and taco seasoning in a slow cooker.
Place chicken on top and cover. Cook on low for 10 hours or on high for 6
hours. Half hour before serving, remove chicken and shred. Return chicken to
slow cooker and stir in. You can also try it with sour cream and cheese.
1 tablespoon Canola Oil
1-1/2 cups quartered lengthwise, sliced zucchini
1/2 cup diced green bell pepper
1 can (15 oz) Whole Black Beans, drained, rinsed
1 can (14.5 oz) Hunt's Fire Roasted Diced Tomatoes with Garlic
3/4 cup water
1 cup instant white rice
1/2 cup shredded Cheddar and Monterey Jack cheese blend
Heat oil in large skillet over medium heat. Add zucchini and
bell pepper; cook 5 minutes, stirring occasionally. Add beans,
undrained tomatoes and water. Increase heat and bring to a boil.
Add rice; stir well. Cover; removefrom heat and let stand
7 minutes or until liquid is absorbed. Sprinkle with cheese.