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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
1/2 cup chopped onion |
1/2 cup chopped green bell pepper |
2 garlic cloves, minced |
1/2 cup tomato sauce |
2 (15-ounce) cans black beans, drained |
1/2 cup dry red wine |
1 to 2 tablespoons hot sauce |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons dried oregano |
1/2 teaspoon salt |
1 tablespoon white vinegar |
6 tablespoons fat-free sour cream |
1 tablespoon chopped fresh cilantro |
cilantro sprigs (optional) |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cook, stirring constantly, 4 minutes or until tender. Add tomato sauce; cook 10 minutes or until most of liquid evaporates, stirring occasionally. Add black beans and next 5 ingredients; bring to a boil, stirring frequently. Partially mash bean mixture with a potato masher or fork. Add vinegar; reduce heat, and simmer 5 minutes or until thick, stirring occasionally. Top each serving with sour cream and chopped cilantro. Garnish with cilantro sprigs, if desired.
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