|;Mexican Bean Stew|
|1 can||Pinto beans;drained, rinsed|
|2 tablespoons||;Mexican Spice Mix (below)|
|2||Carrots; cut in 2" chunks|
|½ cup||Zucchini;cut in 2" chunks|
|2 cans||Low sodium tomato sauce|
|;Mexican Spice Mix|
|5 teaspoons||Chili powder|
|2½ teaspoon||Black pepper|
|5 tablespoons||Minced onions, dried|
|5 tablespoons||Minced garlic, dried|
Mexican Bean Stew: Combine pinto beans, seasoning mix, vegetables, and tomato sauce in a sauce pan. Add enough water to achieve desired consistency. Simmer covered for 30-60 minutes. Serve hot.
Mexican Spice Mix: Combine spices and store in a covered bottle. Use 3 T mix for every 1 cup of dried beans.
Adapted from Recipes to Lower Your Fat Thermostat, by LaRene Gaunt
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