16 Ingredients
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 1/2 cups chopped zucchini (about 1 medium)
  • 1 cup frozen whole-kernel corn
  • 1 1/4 teaspoons fajita seasoning (such as mccormick)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 1/4 cups water
  • 3/4 cup 1% low-fat milk
  • 1/2 teaspoon salt
  • 1 tablespoon light stick butter
  • 3/4 cup yellow cornmeal or uncooked quick-cooking grits
  • 1/2 cup (2 ounces) shredded 2% reduced-fat sharp cheddar cheese
  • 1/4 cup fat-free sour cream
  • 1/4 cup chopped fresh cilantro
Nutrition
402
20% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

17% 11

Saturated

27% 5

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

21% 62

Carbs (net)

- 49

Fiber

50% 13

Sugars

- 11

Sugars, added

- 0

Protein

34% 17

Cholesterol

9% 26

Sodium

25% 597

Calcium

27% 272

Magnesium

24% 97

Potassium

27% 953

Iron

23% 4

Zinc

14% 2

Phosphorus

51% 354

Vitamin A

15% 133

Vitamin C

50% 30

Thiamin (B1)

82% 1

Riboflavin (B2)

31% 1

Niacin (B3)

18% 4

Vitamin B6

22% 0

Folate equivalent (total)

48% 193

Folate (food)

- 127

Folic acid

- 39

Vitamin B12

6% 0

Vitamin D

0% 1

Vitamin E

9% 2

Vitamin K

20% 16
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