| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Veg02 | 4 | servings |
INGREDIENTS
| 1/4 | c | Sun-dried tomatoes; not in oil |
| 1/2 | c | Boiling water |
| Garlic flavored cooking spray | ||
| 8 | oz | Frozen pre-browned all vegetable; thawed |
| Protein crumbles | ||
| 1 | c | Onion; chopped |
| 1/2 | c | Green pepper; chopped |
| 1 | md | Jalapeno; finely chopped |
| 2 | ts | Garlic; minced |
| 2 | tb | Chili powder; to taste |
| 1 | ts | Ground cumin; to taste |
| 1 | ts | Dried oregano |
| 1 | Bay leaf | |
| 32 | oz | Canned tomatoes; undrained, chopped |
| 15 1/2 | oz | Great northern beans; canned, rinsed and |
| ; drained | ||
| 15 | oz | Black beans; cooked (canned), |
| ; rinsed and drained | ||
| Salt and pepper; to taste | ||
| 4 | tb | Fresh cilantro; finely chopped |
INSTRUCTIONS
Cover sun-dried tomatoes with boiling water in small bowl; let stand until softened, about 10 minutes. Drain; reserve liquid. Chop tomatoes. Spray large saucepan with cooking spray; heat over medium heat until hot. Saute vegetable protein crumbles, onion, bell pepper, jalapeno chili, and garlic until vegetables are tender, 8-10 minutes. Stir in herbs; cook 1 to 2 minutes longer. Stir in sun-dried tomatoes with reserved liquid, tomatoes, and beans. Heat to boiling; reduce heat and simmer, covered, 30 minutes. Discard bay leaf; season to taste with salt and pepper. Stir in cilantro. Per serving: 211 Calories; 2g Fat (8% calories from fat); 12g Protein; 41g Carbohydrate; 0mg Cholesterol; 633mg Sodium Recipe by: 1001 Low-fat Vegetarian Recipes, Sue Spitler Converted by MM_Buster v2.0l.
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