1(14.5 oz) can fire-roasted diced tomatoes, undrained
2(15.5 oz) cans black beans, rinsed and drained
¾tspsalt
brown rice for serving
Instructions
1
Heat the water in a large saucepan over medium heat.
2
Add the onion, bell pepper, zucchini, garlic, and jalapeno. Cover and cook until the vegetables begin to soften, about 5 minutes.
3
Stir in tomato paste, cumin, and oregano, and cook for 30 seconds.
4
Add the tomatoes, beans, and salt. Cook for another 15 minutes uncovered, stirring occasionally.
Nutrition Facts
6 servings
Serving size
¾ cup
Amount per serving
Calories216
% Daily Value *
Total Fat0.75g1%
Saturated Fat 0.2g1%
Trans Fat 0g
Cholesterol0mg
Sodium368mg16%
Total Carbohydrate38g14%
Dietary Fiber 14g50%
Total Sugars 1.5g
Protein13g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
¼cupwater
1medium onion, minced
½green pepper, seeded and minced
1medium zucchini, minced
1jalapeno , seeded and minced
3cloves garlic, minced
1tbsptomato paste
1tspground cumin
½tspdried oregano
1(14.5 oz) can fire-roasted diced tomatoes, undrained
2(15.5 oz) cans black beans, rinsed and drained
¾tspsalt
brown rice for serving
Directions
1
Heat the water in a large saucepan over medium heat.
2
Add the onion, bell pepper, zucchini, garlic, and jalapeno. Cover and cook until the vegetables begin to soften, about 5 minutes.
3
Stir in tomato paste, cumin, and oregano, and cook for 30 seconds.
4
Add the tomatoes, beans, and salt. Cook for another 15 minutes uncovered, stirring occasionally.
AuthorLife and Health Network