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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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A bright, colorful mix of crisp and tender bite-size vegetables with the protein of black beans. Pairs very well with mashed sweet potatoes and fish (or chicken). Ingredients:
1 poblano pepper |
1 red bell pepper |
1/4 cup black beans |
1/4 cup frozen corn |
1/2 yellow onion |
1 zucchini |
1 yellow squash |
1 garlic clove, chopped |
1 tablespoon unsalted butter |
1 tablespoon olive oil |
1 pinch salt |
1 pinch pepper |
Directions:
1. Remove the seeds from the squash.
2. Drain and rinse the black beans.
3. Chop all the veggies into cubes, a tiny bit larger than a corn kernel.
4. In a non-stick skillet, add butter and olive oil over high heat.
5. Add onions and peppers, cook about 3 minutes or until onions begin to soften.
6. Add remaining veggies, cook 2 minutes.
7. Add black beans, garlic, and salt and pepper to taste, cook 1 minute more, stirring gently.
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