Skillet Red Bean Picadillo

Skillet Red Bean Picadillo
Makes 6
Prep 15 m
Bake 15 m
Cook 10 m



  1. 1 of 4 Heat oil in a large oven-proof skillet over medium-high heat. Add onion, peppers and zucchini; cook for 5 minutes. Stir in beans, tomato sauce, chili powder, garlic salt, cumin and cinnamon. Simmer for 5 minutes. Stir in olives and raisins.
  2. 2 of 4 Meanwhile, heat oven to 400 degrees F. Prepare cornbread mix following package directions. Stir in scallion and lime zest.
  3. 3 of 4 Dollop heaping tablespoons of cornbread batter evenly over skillet. Bake at 400 degrees F for 15 minutes or until cornbread is cooked through.
  4. 4 of 4 Allow to cool slightly before serving. Garnish with cilantro.
Nutrition Information for Skillet Red Bean Picadillo
Servings Per Recipe: 6
Per Serving: 3 g sat. fat, 39 mg chol., 10 g Fat, total, 67 g carb., 13 g pro., 397 kcal cal., 906 mg sodium, 12 g fiber