Green Beans with Pepitas
The Latin Green Bean CasseroleFrozen, pre-trimmed GOYA® Cut Green Beans make this festive side dish a cinch to prepare. Plus, the toasted pumpkin seeds (pepitas) contribute a nutty crunch to the tender, sweet beans (Serving Size: About 1⁄2 cup green beans 80 Calories 6g Fat (1g Saturated, 0g Trans); 0mg Cholesterol; 4g Carbohydrate; 1g Sugar; 2g Protein; 1g Fiber; 250mg Sodium )
Makes 8 Servings
Prep time: 5 min.
Total time: 20 min.
2 tsp. GOYA® Extra Virgin Olive Oil, divided
¼ cup shelled raw pumpkin seeds (pepitas)
1 bag (1 lb.) frozen GOYA® Cut Green Beans,
thawed, drained and patted dry
1 tbsp. GOYA® Sazonador Total
2 tbsp. GOYA® Lemon Juice
|1.||Heat 1 tsp. oil in large skillet over medium-high heat. Add pumpkin seeds. Cook, stirring occasionally, until light golden brown, about 8 minutes. Transfer to plate; set aside.|
|2.||Heat remaining oil in same skillet. Add green beans and Sazonador Total; cook until heated through and crisp tender, 5–7 minutes. Stir in lemon juice and reserved pumpkin seeds. Transfer to serving platter. Serve warm.|
Check the freezer aisle
Frozen vegetables are quick and easy to use and are just as nutritious as fresh veggies. Try adding frozen corn, peas, green beans, spinach or sugar snap peas to some of your favorite dishes, or eat as a side dish.