Title: Black Beans and Vegetables
Categories: Vegetarian, Pasta sauce, Sauces, Meatless
Yield: 4 Servings

1 tb Canola oil
2 c Yellow bell pepper; chopped
1 c Yellow onion; chopped
1 tb Garlic; finely chopped
2 ts Chili powder
1 ts Ground cumin
15 oz Canned tomatoes
16 oz Canned black beans; rinsed
-and drained
Salt
4 Lime wedge
1/4 c Cilantro
1/2 c Nonfat yogurt
1/4 c Thinly sliced green onions

Combine oil, pepper, and onions in large skillet. Cook, stirring, until
golden, about 10 min. Add garlic and cook 1 min. Stir in chili powder and
cumin along w/tomatoes and beans. Bring to boil. Cover and cook over low
heat 20 minutes. Season to taste w/salt. Garnish w/ yogurt, cilantro, and
green onions.

Per serving: 121 Calories; 4g Fat (29% calories from fat); 5g Protein; 19g
Carbohydrate; 0mg Cholesterol; 216mg Sodium

NOTES : Yellow bell pepper is suggested to add color; may substitute red or
even green bell pepper if necessary.

Recipe by: San Jose Mercury News

Posted to MC-Recipe Digest by Leslie Arai
on Mar 19, 1998