Southwestern Bean Stew Over Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons vegetable oil |
1 cup chopped green bell pepper |
1 cup chopped red bell pepper |
1/2 cup chopped onion |
3 garlic cloves, minced |
1/2 cup bottled salsa |
2 teaspoons ground cumin |
1 (15-ounce) can black beans, drained |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
1 (16-ounce) tube mexican pepper polenta, cut crosswise into 12 slices |
1/4 cup fat-free sour cream |
1/4 cup chopped fresh cilantro |
4 ounces ripe diced peeled avocado (about 1/2 small) |
Directions:
1. Heat oil in a medium saucepan over medium heat. Add bell peppers, chopped onion, and garlic cloves, and sauté for 6 minutes. Stir in salsa, cumin, black beans, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes, stirring occasionally.
2. Quarter each polenta slice. Place polenta in a shallow 2-quart microwave-safe baking dish. Microwave, uncovered, at high for 2 minutes or until hot, tossing gently after 1 minute.
3. Divide the polenta evenly among 4 bowls, and spoon 3/4 cup of bean stew over the polenta. Top each serving with 1 tablespoon sour cream, 1 tablespoon cilantro, and 2 1/2 tablespoons avocado.
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