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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 lrg onion minced
- 2 x garlic cloves chopped
- 1 Tbsp. chili pwdr
- 1Â 1/2 tsp grnd cumin
- 1 x diced tomatoes in juice - (28 ounce)
- 2 lb Kabocha or possibly butternut squash halved, seeded,
- Â Â peeled, and cut into 1" pcs
- 4 ounce green beans trimmed, and
- Â Â cut into 1" pcs
- 1 can black beans - (15 to 16 ounce) rinsed, liquid removed
- 1 Tbsp. chopped seeded jalapeno chili
- 1/2 c. minced fresh cilantro
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Heat oil in heavy large pot over medium heat. Add in onion and saute/fry till tender and golden brown, about 7 min. Add in garlic, chili pwdr and cumin and stir 1 minute. Add in tomatoes with juices; bring to boil. Stir in squash and green beans.
- Reduce heat; cover and simmer till vegetables are almost tender, about 12 min. Stir in black beans and jalapeno. Cover and simmer till vegetables are tender, about 5 min longer. Stir in cilantro. Season with salt and pepper.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 6 servings | |
| Calories 329 | |
| Calories from Fat 33 | 10% |
| Total Fat 3.79g | 5% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 1545mg | 44% |
| Total Carbs 61.42g | 16% |
| Dietary Fiber 14.7g | 49% |
| Sugars 5.74g | 4% |
| Protein 16.47g | 26% |
