Black beans and vegetables

Yield: 4 Servings

Measure Ingredient
1 tablespoon Canola oil
2 cups Yellow bell pepper; chopped
1 cup Yellow onion; chopped
1 tablespoon Garlic; finely chopped
2 teaspoons Chili powder
1 teaspoon Ground cumin
15 ounces Canned tomatoes
16 ounces Canned black beans; rinsed and drained
\N \N Salt
4 \N Lime wedge
¼ cup Cilantro
½ cup Nonfat yogurt
¼ cup Thinly sliced green onions

Combine oil, pepper, and onions in large skillet. Cook, stirring, until golden, about 10 min. Add garlic and cook 1 min. Stir in chili powder and cumin along w/tomatoes and beans. Bring to boil. Cover and cook over low heat 20 minutes. Season to taste w/salt. Garnish w/ yogurt, cilantro, and green onions.

Per serving: 121 Calories; 4g Fat (29% calories from fat); 5g Protein; 19g Carbohydrate; 0mg Cholesterol; 216mg Sodium NOTES : Yellow bell pepper is suggested to add color; may substitute red or even green bell pepper if necessary.

Recipe by: San Jose Mercury News Posted to MC-Recipe Digest by Leslie Arai <realcreepygirl@...> on Mar 19, 1998

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