Recipe - Black Beans And Vegetables

1 tablespoon Canola oil
2 cup Yellow bell pepper; chopped
1 cup Yellow onion; chopped
1 tablespoon Garlic; finely chopped
2 teaspoon Chili powder
1 teaspoon Ground cumin
15 ounce Canned tomatoes
16 ounce Canned black beans; rinsed
and drained
Salt
4 Lime wedge
One fourth cup Cilantro
One half cup Nonfat yogurt
One fourth cup Thinly cut or sliced up green onions

Combine oil, pepper, and onions in large skillet. Cook, stirring, until
golden, about 10 min. Add garlic and cook 1 min. Stir in chili powder and
cumin along w/tomatoes and beans. Bring to boil. Cover and cook over low
heat 20 minutes. Season to taste w/salt. Garnish w/ yogurt, cilantro, and
green onions.

Per serving: 121 Calories; 4g Fat (29% calories from fat); 5g Protein; 19g
Carbohydrate; 0mg Cholesterol; 216mg Sodium

NOTES : Yellow bell pepper is suggested to add color; may substitute red or
even green bell pepper if necessary.

Recipe by: San Jose Mercury News

Posted to MCRecipe Digest by Leslie Arai realcreepygirl@mindspring.com
on Mar 19, 1998