Meatless Monday

Meatless Monday – one day a week, cut out meat.

While grocery shopping this weekend, we ran across samples of this Southwest Skillet recipe.  It was fabulous, however, for Meatless Monday, we’re going to use pinto beans as a replacement for ground turkey.  They’re in the crock pot now!

(Anywhere you see pinto beans in this recipe, you can add ground turkey or ground beef.

Meatless Southwest Skillet with Cornbread Topping

Prep time (after beans are cooked): 15 minutes    Bake Time: 20 minutes    Serves 4 to 6

1.5  pounds fully cooked pinto beans (throw in the crock pot!)
1 packet of taco seasoning mix (or a mix of chili powder, garlic powder, onion powder, red pepper flakes, cumin, paprika, salt, pepper)
12 ounces frozen corn
12 ounces fully cooked black beans (throw in crock pot with pintos!)
2 large diced tomatoes
2 diced green chilis
1 1/2 cups Colby Jack cheese*, divided use
Prepared cornbread mix from your favorite recipe

1. Heat oven to 425 degrees.  Prepare cornbread mix according to your recipe (or mix, if you so choose).

2. Pour pinto beans into o oven proof skillet and add taco seasoning.  Cook for 3 minutes.

3. Add black beans, corn, tomatoes, and chilis.  Stir and simmer for 5 minutes.

4. Stir in 1 cup of cheese and remove from heat.

5. Pour cornbread mixture over top of bean mixture and sprinkle with remaining 1/2 cup of cheese.

6.  Bake 20 minutes or until lightly browned and firm in the center when touched.

7. Serve with a spoon!

*For a lower fat content, omit cheese.

MeatlessMonday.com

Meatless Monday is a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health. We provide the information and recipes you need to start each week with healthy, environmentally friendly meat-free alternatives. Our goal is to help you reduce your meat consumption by 15% in order to improve your personal health and the health of the planet.