posted by marleah 08-31-101 2:37 PM
Tex-Mex Vegetables
1 1/2 C chopped onions
1 C diced green pepper
1 C diced carrot
1 tbsp chopped garlic
2 tsp ground cumin
1 can (16 oz) diced tomatoes
1 can (19 oz) black beans, rinsed and drained
1/2 C water
1 jalapeno pepper, diced
salt to taste
Cook onions, pepper, and carrot in non-stick skillet sprayed with oil. Stir over medium-low heat until veggies are golden, about 10 minutes. Add garlic and cook 2 minutes while stirring. Stir in cumin, tomatoes with juice, black beans and water. Bring to a boil. Reduce heat and simmer, covered, over low heat, 20 minutes. Stir in jalapeno pepper and season with salt.
Good hot or cold. Serve as a side dish, plain or with meat/cheese in tortillas or over rice. This freezes really well and gets better the next day (like chili).