Mo's Black Bean Corn Stew (Tex Mex Style)
| Prep Time: 25 min | Serves: 4 |
| Cooking Time: 30 min | Yield: 4 bowls |
Vegetable stew with beans,corn,onion,garlic,zucchini canned tomatoes. This is from Diabetic Cooking cook book Januaary Febuary 2012.
Ingredients
- 1 tbsp Corn Oil
- 1 medium Onion, Raw
- 4 Raw Clove
- 1 tsp Chili Powder
- 1 tsp Ground Cumin
- 1 3/4 cups Fire Roasted Diced Tomatoes
- 3/4 cup Tomato Salsa
- 2 medium Zucchini (raw)
- 1 cup Corn (Whole Kernel)
- 1 3/4 cups Organic Black Beans
- 1/2 cup Fat-free Shredded Cheddar Cheese
Directions
1. Heat oil in large saucepan over medium heat. Add onion;cook and stir 5 minutes. Add garlic, chili powder,and cumin; cookand stir 1 minute. Stir in tomatoes, salsa, zucchini, corn and black beans. Bring to a boil over high heat. Reduce heat and cover and simmer 20 minutes.
2. Ladle into shallow bowls, top with cheese.