Recipes

Spicy Black Beans and Tomatoes
(Makes 4 1-cup servings)

1/4 cup vegetable broth
1/2 cup chopped onion
2 garlic cloves, minced
2 14.5-ounce cans diced tomatoes, drained
2 tablespoons canned, chopped green chilies
2 15-ounce cans black beans, rinsed and drained
1 tablespoon chopped cilantro or parsley
1/2 teaspoon cumin
1/2 teaspoon ground red pepper
1/4 teaspoon chili powder

Heat 1/4-cup vegetable broth in non-stick cooking skillet and heat over medium-high heat. Add chopped onion and garlic; sauté in broth until tender. Add tomatoes and chilies. Reduce heat and cook uncovered 6 to 8 minutes or until mixture is slightly thickened, stirring occasionally. Stir in beans and remaining ingredients.

Cover and cook five minutes or until thoroughly heated.

Serving suggestions:

• Serve over brown rice
• Scoop up with baked tortilla chips
• Wrap up in a tortilla to make a black bean burrito
• Serve over cooked couscous.

Recipe from PCRM Weight Loss Study Cooking Demonstration contributed by PCRM staff dietitian Brie Turner-McGrievy, M.S., R.D.

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