Stuffed Poblano Peppers - American Liver Foundation

Ingredients

• 2 cans (15 ounces each) pinto beans (low sodium), rinsed
• 1 cup water
• 1 tablespoon olive oil
• 1 onion, chopped fine
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon minced fresh oregano or 1 teaspoon dried
• 1 teaspoon chili powder
• 1 teaspoon grated lime zest plus 1 tablespoon juice
• Salt Free Seasoning (to taste)
• ⅛ teaspoon cayenne pepper
• 2 cups frozen corn
• 4 oz shredded low-fat mozzarella
• ¼ cup minced fresh cilantro
• 8 poblano chiles
• Tomato salsa (Sugar free)