Ingredients
1 tablespoon olive oil1 cup frozen corn1 small onion, chopped2 garlic cloves, minced1-1/2 teaspoons chili powder1-1/2 teaspoons ground cumin1 can (15 ounces) pinto beans, rinsed and drained1 package (8.8 ounces) ready-to-serve brown rice1 can (4 ounces) chopped green chiles1/2 cup salsa1/4 cup chopped fresh cilantro1 bunch romaine, quartered lengthwise through the core1/4 cup finely shredded cheddar cheese
Preparation
In a large skillet, heat oil over medium-high heat. Add corn and onion; cook and stir 4-5 minutes or until onion is tender. Stir in garlic, chili powder and cumin; cook and stir 1 minute longer.
Add beans, rice, green chiles, salsa and cilantro; heat through, stirring occasionally.
Serve over romaine wedges. Sprinkle with cheese.
