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Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 1 teaspoon cayenne pepper
• 2 teaspoons dried oregano
• 1 pound frozen corn kernels
• 29 ounces Mexican stewed tomatoes
• 15 ounce can pinto beans, drained
• 15 ounce can kidney beans, drained
• 2 teaspoons chicken bouillon granules
• 1 cup water
• 1/2 teaspoons salt (OR not)
• 1/4 teaspoons ground black pepper
• 1 1/2 cups tomato sauce
• 2 tablespoons tomato paste

Description

From BECCAM At Allrecipes, This Dish Has Plenty Of Beans And Plenty Of Tomatoes.

Group Recipes