Throw summer's fresh vegetables into a pot and stew them up for an antioxidant-packed, Southwestern-flavored treat. Black beans also have fiber, folic acid and cholesterol-lowering activity.
Calories
178 Calories
Recipe Instructions
Step 1
Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
Step 2
Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.
Ingredients
2 teaspoons ground cumin
1 cup chopped zucchini
1 cup chopped red onion
2 tablespoons extra-virgin olive oil
1 cup corn kernels
⅛ teaspoon cayenne pepper, or more to taste
2 tablespoons chili powder, or more to taste
Salt and freshly ground black pepper, to taste
1 cup chopped fresh cilantro, packed
5 large cloves garlic, crushed or minced
2 cups juicy chopped fresh tomatoes
1 (15 ounce) can no-salt-added black beans, drained
