Zucchini Black Bean Rice Skillet

• 1 T. Canola Oil
• 1 1/2 c. quartered length-wise, chopped Zucchini
• 1/2 c. diced Red Pepper
• 1 15 oz. can Black beans
• 1 can Fire Roasted Tomatoes with Garlic
• 3/4 c. water
• 1c. Instant Rice
• 1/2 c. Shredded Monterey Jack Cheese

Heat oil in large skillet over medium heat. Add zucchini and bell pepper; let cook 5 minutes stirring occasionally. Add beans undrained tomatoes and water. Increase heat and bring to a boil. Add rice and stir well. Cover and remove from heat for 7 minutes or until liquid is absorbed. Sprinkle cheese on top and serve.

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Another healthy yummy one for you! Great for a quick fix on a busy weekday night!

Beefy Enchilada Skillet

• 1 lb. ground beef
• 1 jar (16oz.) Pace Picante Sauce or Thick & Chunky Salsa
• 8 corn tortillas (6 in.) cut into 1 inch squares
• 4 oz. Shredded Cheddar Cheese (about 1 cup)
• Sour Cream

Cook the beef in a 10 inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat

Stir in the picante sauce, tortillas, and half of the cheese in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until it's hot and bubbling.

Top with the remaining cheese.  Serve with sour cream