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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 4 |
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I have not tried this recipe. I got this recipe from Obesity Help. Ingredients:
2 teaspoons olive oil |
1 red onion, coarsely chopped |
2 carrots, halved lengthwise and thinly sliced |
1 zucchini, finely diced |
1 teaspoon paprika |
1 teaspoon dried basil |
1 teaspoon chili powder |
2 garlic cloves, minced |
1 cup canned no-salt-added tomato puree |
1/2 cup barbecue sauce (see note) |
15 ounces red kidney beans, rinsed and drained |
1 tablespoon cider vinegar |
4 hamburger buns |
Directions:
1. In a large nonstick skillet over medium heat, heat the oil until hot but not smoking.
2. Add the onion and carrots and cook till the onion is softened, about 5 minutes. Add the zucchini, paprika, basil, chili powder and garlic and cook, stirring occasionally, until the carrots are crisp-tender, about 6 minutes. Stir the tomato puree, barbecue sauce, beans and vinegar into the pan. Reduce the heat to a simmer and cook till the mixture is slightly thickened and the vegetables are crisp-tender, about 5 minutes.
3. Open the hamburger rolls and divide among 4 plates. Spoon the vegetable mixture onto the hamburger rolls and serve.
4. Note: For the beefiest taste, use a barbecue sauce with a smoky flavor.
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