CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats, Vegetables, Grains | Vegetarian | Meatless, Pasta sauce, Sauces, Vegetarian | 4 | Servings |
INGREDIENTS
1 | T | Canola oil |
2 | c | Yellow bell pepper, chopped |
1 | c | Yellow onion, chopped |
1 | T | Garlic, finely chopped |
2 | t | Chili powder |
1 | t | Ground cumin |
15 | oz | Canned tomatoes |
16 | oz | Canned black beans, rinsed |
and drained | ||
Salt | ||
4 | Lime wedge | |
1/4 | c | Cilantro |
1/2 | c | Nonfat yogurt |
1/4 | c | Thinly sliced green onions |
INSTRUCTIONS
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@mindspring.com> on Mar 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 293
Calories From Fat: 65
Total Fat: 7.3g
Cholesterol: <1mg
Sodium: 543mg
Potassium: 1002.5mg
Carbohydrates: 46.5g
Fiber: 13.5g
Sugar: 5.9g
Protein: 13.7g