Squash and Black Bean Stew Ii |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Heart vegetarian entree with lots of veggies and a high nutrition grade Ingredients:
1 tablespoon olive oil |
1 large onion, chopped |
1 red bell pepper, chopped |
2 garlic cloves, minced |
1 tablespoon chili powder |
1 1/2 teaspoons ground cumin |
3 cups diced tomatoes in juice (28 oz. can) |
2 pounds butternut squash, halved, seeded, peeled, cut into 1-inch pieces |
4 ounces green beans, trimmed, cut into 1-inch pieces |
1 cup corn |
15 ounces black beans (canned), rinsed, drained |
1 tablespoon jalapeño pepper, seeded and minced |
1/2 cup chopped fresh cilantro |
Directions:
1. See recipe for Squash and Black Bean Stew I.
2. Add red pepper to onion saute.
3. Add corn with green beans.
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