1 11-ounce can mexicali corn or 1 1/3 cups kernel corn
1 15-ounce can kidney beans, rinsed and drained
1/2 cup chopped sweet red and/or green pepper
1 to 2 teaspoons garlic powder
1 to 2 teaspoons hot pepper sauce
salsa or taco sauce, optional
Drain corn, reserving liquid. If necessary, add water to make 1/3 cup. Evenly coat a 10-inch omelette pan or skillet with cooking spray. Add drained corn, beans and pepper. Cover and cook over medium heat until peppers are soft, about 5 to 7 minutes.