Wednesday, November 17, 2010

Black Beans with Tricolor Peppers

When I'm trying to plan healthy vegetarian meals, I often have trouble making the meal filling. The hearty beans and rice part of this dish fill you up, but it's still low in fat and high in nutrition. I served with roasted acorn squash and onions.

Black Beans with Tricolor Peppers
Serves 4

1 whole roasted red pepper and 1 whole roasted yellow pepper, diced (I recommend Trader Joe's Fired Roasted Yellow and Red Peppers)
1 6 oz can of diced mild green chilies
1 can black beans
1/4 of a white onion, diced
1 teaspoon olive oil
1 teaspoon cumin
1 teaspoon chili pepper
1 teaspoon red pepper

1. Saute onion in olive oil over medium heat until translucent.
2. Add peppers, beans, and spices. Stir.
3. Simmer over medium heat for 15 minutes.

Spicy Roasted Acorn Squash and Onions
Serves 4

1 garlic clove, crushed
1 teaspoon red pepper flakes
1/2 lemon, juiced
1 teaspoon honey
1 teaspoon olive oil
1 acorn squash, diced into 1/2 inch pieces
1 small onion, diced

1. Combine garlic, lemon juice, honey, olive oil, and spices.
2. Add diced squash and onions.
3. Roast at 400 degrees for 30 minutes.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Printer Friendly