Spicy black beans with lime and cilantro
1 small onion, chopped
2 cloves garlic, minced
1 (29-ounce) can black beans with liquid
1 chipotle chili in adobo from a can, minced
Juice of 1 fresh lime
1/4 cup chopped cilantro
Makes 3 to 4 servings.
Spray a 3-1/2-quart saucepan with olive oil cooking spray and heat over medium heat. Add the onions and garlic and saute 1 minute. Add the beans with liquid, bring to a boil, reduce heat and simmer 15 minutes. Add the chili, lime juice and cilantro and heat through.
If there's no place to chop onions, most supermarkets carry plastic containers of diced onions. Or substitute minced garlic, which can be purchased in jars. Cilantro and most other herbs, along with garlic, ginger and hot chili peppers can be purchased pureed in tubes. I use them when time starved. You can find them in the produce sections of most markets. Serve over rice, pasta or couscous. Or this back bean mixture can be drained and used as a burrito stuffing or rolled inside a tortilla with cheese.
Nutritional information per serving: 187 calories, 8 percent calories from fat, 2 g total fat, .01 g saturated fat, no cholesterol, 30 g carbohydrates, 12 g total fiber, 1 g total sugars, 18 g net carbs, 11 g protein, 726 mg sodium.
If you have questions about a vegetarian ingredient or recipes you would like Steve Petusevsky to make meatless for you, send them to Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to firstname.lastname@example.org with "Vegetarian Today" in the subject line.