1/2 c cooked kidney beans, cooked with salt
1/2 c frozen corn
1/2 c mung bean sprouts
1 Tbs salsa
1/8 tsp ground cumin
1/8 tsp paprika
salt and pepper (to taste)
1/4 c water
parmesan cheese


Combine all the ingredients except the parmesan cheese in a saucepan; mix well.
Heat over high,stir occas,til all the water has evaporated (about 5 minutes).

Remove from heat, transfer to a bowl and sprinkle with parmesan cheese.

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