Sauté chopped onion in Olive oil for about 5 minutes until translucent.
Add in beans (drained), tomatoes, salsa and chili powder. Bring to a boil.
Once boiling, reduce heat to simmer and add corn. Simmer for 5 minutes.
Turn to low and add in chopped cilantro. Cook for 3 more minutes.
Serve with avocados, cheese or sour cream if you like!
- 28.0oz Can of Pinto Beans
- 28.0oz Can of Diced Tomatoes
- 15.0oz Sweet Yellow Corn
- 1.0 Medium Onion
- 1.0 Container of Mild Salsa (from refrigerated section
- 1.0Tbsp Olive Oil
- 1.0bnch Cilantro
- 0.0tsp Chili powder (more or less to suit your taste)