Contributed By: gelibeli8
Better Homes and Gardens
|
|
Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Mexican & Spanish
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Low Fat
High Fiber
Meal Type: Entree
Ingredients
1 Large onion, chopped
2 tsp. Dried oregano, crushed
2 tsp. Canola or olive oil
2 14.5-oz. Cans diced tomatoes, undrained
1 15-oz. Can black or kidney beans, rinsed and drained
1 15-oz. Can pinto beans, rinsed and drained
1/2 cup Salsa (preferably guajillo chile salsa)
1 Medium ripe avocado, peeled, seeded, and diced
1/4 cup Snipped fresh cilantro
Preparation
1. In a large saucepan cook onion and oregano in hot oil over medium-high heat for 3 minutes, or until tender. Stir in undrained tomatoes, beans, and salsa. Bring to boiling; reduce heat. Simmer, uncovered, about 25 minutes. To serve, top with avocado and snipped cilantro.
Cook's Notes
Nutrition Information
Calories: 325
;
Total Fat: 10 g
;
Carbohydrates: 50 g
;
Protein: 14 g
;
Calcium: 20%
;
Sodium: 985 mg
;
Iron: 26%
;
Fiber: 15 g