Friday, August 23, 2013


1 large yellow onion, chopped
1 tbsp canola oil
1 can (28-oz) whole tomatoes, undrained, coarsely chopped
2/3 cup picante sauce (your choice according to taste)
1 1/2 tsps ground cumin
1 tsp salt
1/2 tsp basil
1 can (16-oz) black beans, rinsed and drained
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 cup cubed zucchini
1 cup cubed yellow squash
shredded cheese, for garnish
sour cream for garnish, optional
chopped green onion for garnish, optional
tortilla chips for serving, optional

In a Dutch oven or a large saucepan, cook the onion in the oil under tender; add the tomatoes, picante sauce, and the seasonings.  Cover pan and simmer mixture for 5 minutes.

Stir in the beans, peppers, zucchini, and squash; cover and simmer until veggies are tender, probably about 15 minutes.

Ladle into serving bowls and sprinkle with the shredded cheese.  Add a dollop of sour cream, if desired.

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