Spicy Black Beans and Tomatoes

Serves 4

¼ cup vegetable broth

½ cup chopped onion

2 garlic cloves, minced

2 14.5-ounce cans dices tomatoes, drained

2 tablespoons canned, chopped green chilies

2 15-ounce cans black beans, rinsed and drained

1 tablespoon chopped cilantro or parsley

½ teaspoon cumin

½ teaspoon ground red pepper

¼ teaspoon chili powder

Heat vegetable broth in non-stick cooking skillet 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 lightly thickened, stirring occasionally. Stir in beans and remaining ingredients.

Cover and cook 5 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.

Judy Caplan is a registered dietitian with a private practice in preventative health in Reston, VA. Her children’s book, Gobey Gets Full – Good Nutrition in a Nutshell, is now available. Visit www.gobefull.com for more information about Judy and her company.

About WF Staff

Washington FAMILY Staff

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