Southwestern Grits

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Southwestern Grits

This one-dish meal comes together in just about 20 minutes. The black beans and avocado provide plenty of protein, but you could also round out the meal with a fried or poached egg.


  • 1 cup low-fat milk
  • ½ cup corn grits, such as Bob’s Red Mill
  • 1⁄3 cup diced canned, whole green chiles
  • ¼ cup shredded Monterey Jack cheese
  • 2 tsp. vegetable oil
  • 2 cloves garlic, minced (2 tsp.)
  • 1 15-oz. can black beans, rinsed and drained
  • ½ tsp. ground cumin
  • ½ tsp. dried oregano
  • ¼ tsp. ground coriander
  • ¼ tsp. cayenne pepper
  • ½ cup fresh or frozen corn kernels
  • 1 avocado, pitted, peeled, and diced lime wedges


Bring milk and ½ cup water to a boil in medium saucepan. Whisk in grits and green chiles. Cover, and cook 5 to 7 minutes, or until all liquid has been absorbed. Stir in cheese, and season with salt and pepper, if desired. 

Heat oil in large skillet over medium heat. Add garlic, and sauté 1 minute. Add beans, cumin, oregano, coriander, and cayenne, and cook 2 minutes. Stir in ¼ cup water, and simmer 2 to 3 minutes, or until liquid is nearly evaporated. Season with salt and pepper, if desired. Serve grits topped with beans and avocado, and garnish with lime wedges.

Nutrition Information

  • Serving Size: serves 2
  • Calories: 650
  • Carbohydrate Content: 87 g
  • Cholesterol Content: 19 mg
  • Fat Content: 27 g
  • Fiber Content: 23 g
  • Protein Content: 25 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 736 mg
  • Sugar Content: 12 g