By Linda Gassenheimer
From Tribune News Service
I like one-pan meals. They’re easy to make and best, cleaning up is a breeze. There’s only one pot to wash. For this vegetarian skillet dinner, I used broccoli and bell pepper, corn, black beans and shredded cheese. Sour cream mixed with salsa brings the meal together with very little effort. The heat is up to you. I call for a mild salsa. But a hot one works, too.
