Grilled Mushrooms and Green Peppers with Fat-Free Refried Beans: 19 g. Protein, 12 g. Fiber, 310 cal.

A can chipotle peppers in adobe sauce is the secret weapon of many at-home mexican cooks. Just a little imparts an amazing amount of flavor. And it's pretty cheap: $1.34 at Walmart. I picked up an $0.90 can of fat-free refried beans and an $0.84 bunch of cilantro, and made a cheap and delicious meal in fifteen minutes. Measurements are approximate.

1/2-3/4 medium green pepper, cleaned, cored and cut in strips
1/4 small onion, cut in stripped
1-2 mushrooms, sliced
3/4 cup fat free refried beans
1 oz. 1% or 2% cheddar cheese, chopped or shredded
1/4-1/2 canned chipotle pepper with 1 -2 tsp. adobe sauce
1/2 tsp olive oil
1/4 tsp lime juice
1/8 tsp garlic powder
2 TBS chopped cilantro
1 TBS chopped green onion
salt & pepper
Appliances: Microwave (or stovetop), George Foreman grill
Servings: 1

1. Chop veggies. Put in a ziplock sandwich bag.
2. Take one chipotle pepper out of the can, chop 1/4 to 1/2 (depending on your heat tolerance)
3. Add the chopped chipotle, oil, lime juice, garlic powder, salt & pepper and 1 TBS cilantro to the sandwich bag. Shake until the veggies are fully coated.
4. Plug in George Forman grill, let it heat up.
5. When grill is ready, distribute coated veggies around the grill, then lower the cover and cook for 6-10 minutes. Pepper strips are done when you can easily pierce them with a fork.
6. While veggies are cooking, chop/shred low-fat cheese. Mix together with refried beans and heat both until beans are hot and cheese is melted. (1-2 minutes in a microwave).
7. Serve veggies and beans together on a plate. Garnish with chopped green onion and remaining cilantro.