1 bag of sweet mini peppers (about 15 peppers)
1 can (15oz) Luck‘s® Black Beans, drained and rinsed
1/2 cup canned whole kernel corn, drained
1 medium tomato, seeded, diced (about 1 cup)
1 teaspoon ground cumin
2 tablespoons lime juice
1/4 teaspoon crushed red pepper flakes
2 green onions, chopped (about 1/4 cup)
1/4 cup fresh cilantro, chopped
1 cup (4oz) shredded reduced fat cheese Cheddar Jack, Cheddar or Monterey Jack cheese
Heat oven to broil. Cut peppers in half lengthwise. Remove stems, ribs and seeds. Place close together on large nonstick baking pan.
Place beans in medium bowl. With fork, mash about half of the beans. Stir in all remaining ingredients except cheese. Place a tablespoon of bean mixture on each pepper piece. Sprinkle with cheese. Broil about 6 inches from heat 1 to 3 minutes or until cheese is melted.