Tilapia with Black Beans and Corn
Recipe from RO*TEL

Pan-fried tilapia fillets topped with a spicy black bean and corn salsa.

Tilapia with Black Beans and Corn

by 2  people

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  • 1  15  ounce can 
    Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1  10  ounce can 
    Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1   cup 
    frozen whole kernel corn
  • 1/3  cup 
    sliced green onions
  • 2   tablespoons 
    Pure Wesson® Vegetable Oil
  • 1   tablespoon 
    cider vinegar
    PAM® Original No-Stick Cooking Spray
  • 4   
    tilapia fillets, thawed if frozen (4 fillets = 1 lb)
  • 1/4  teaspoon 
Stir together first 6 ingredients to make black bean-corn mixture; set aside.
Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle fillets with salt, place in skillet and cook 3 minutes. Turn fillets over; cook 2 to 3 minutes more or until fish flakes easily with fork (145 degrees F).
Place fillets on plates and top each with about 3/4 cup black bean-corn mixture.
Cook's Tips:

To thaw fish more quickly, place wrapped fish in container of cold tap water and change water every 20 to 30 minutes. Individually wrapped fillets will thaw more quickly than pieces frozen together.
Nutrition information
Per Serving: cal. (kcal) 275, Fat, total (g) 10, chol. (mg) 45, sat. fat (g) 2, carb. (g) 21, fiber (g) 6, pro. (g) 26, vit. A (IU) 340, vit. C (mg) 5, sodium (mg) 592, calcium (mg) 50, Percent Daily Values are based on a 2,000 calorie diet
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