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Mexican Lunch Minus The Meat


Mexican Lunch Minus The Meat


This tasty vegetarian dish is sure to please even the pickiest meat eater.




1/2 small onion, chopped

1 can (15 1/2 ounces) crushed tomatoes

3/4 cup frozen corn kernels

1 can (3 1/2 ounces)chopped green chile peppers

1 can (14-19 ounces) black beans, rinsed and drained

1/2 cup instant rice

1 tsp ground cumin




1. Heat a 2-quart pot coated with cooking spray over medium-high heat. Add the onion and cook, stirring, for 1 minute. Add tomatoes, corn, and chile peppers


2. Bring to a boil.


3. Add the beans, rice, and cumin. Remove from heat, cover, and let stand for 10 minutes.


(Makes 4 Servings)


Calories Per Serving: 199