Thursday, June 26, 2014

1 {16 oz} can black beans rinsed and drained
1 sweet pepper sliced
1 onion, sliced
1 zucchini, sliced
1/2 bunch cilantro, chopped
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 garlic clove, minced
2 tablespoons canola oil
1/2 teaspoon Kosher salt
1/4 teaspoon pepper
1 dozen tortillas

Heat a medium sized skillet with vegetable oil and sauté veggies until almost done. Add all the spices and sauté for few minutes more. Remove from heat and add a little chopped cilantro. Serve with tortillas or over a bed of rice.

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