Total time: 16 minutes
1 cup chopped onion
2 (15-ounce) cans chile-hot kidney beans, drained
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, drained and chopped
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
Coat a nonstick skillet with cooking spray and place over medium-high heat. Add onion and saute until tender. Stir in beans, tomatoes, garlic powder, and pepper, cook 3 minutes or until heated through. Continue to stir.
Pour mixture into baking dish, and sprinkle with cheese. Bake, uncovered, at 400 degrees for 5 minutes or until cheese melts. Let stand for 5 minutes, then serve.
Yield: 4 servings.
1 Medium-Fat Meat