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Black Beans With Corn And Winter Squash

Healthy.Eater's picture
  Olive oil 1 Tablespoon
  Yellow onion 1 Large, coarsely chopped
  Garlic 2 Clove (10 gm), thinly sliced
  Sweet green pepper 1 Medium
  Acorn 1 Pound, peeled and cut into 1 inch cubes (Butternut Squash, 1 Small Piece)
  Sweet potato 1 Small, peeled and cut into 1 inch cubes
  Tomatoes 2 Medium, chopped
  Water 1⁄2 Cup (8 tbs)
  Dried oregano 1⁄2 Teaspoon, crumbled
  Ground cumin 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon (To Taste)
  Cooked black beans 1 Cup (16 tbs)
  Corn kernels 2⁄3 Cup (10.67 tbs), thawed (Fresh Or Frozen)
  Lime juice 2 Tablespoon

1 ln a 12 inch nonstick skiliet, heat the oil over moderate heat.
Add the onion and garlic and saute, stirring occasionally, for 5 minutes or until the onion is soft.
Add the pepperand cook 5 minutes longer.
2 Stir in the squash, sweet potato, tomatoes, water, oregano, cumin, and salt.
Bring to a boil over moderate heat.
Lowerthe heat and simmer, covered, for 40 minutes or until the squash is tender.
Stir in the beans and corn and cook for about 4 minutes or until heated through.
Stir in the lime juice.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1431 Calories from Fat 181

% Daily Value*

Total Fat 20 g31.3%

Saturated Fat 2.5 g12.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1032.5 mg43%

Total Carbohydrates 281 g93.8%

Dietary Fiber 66.8 g267.3%

Sugars 18.8 g

Protein 42 g83.1%

Vitamin A 582.9% Vitamin C 436%

Calcium 41.1% Iron 51%

*Based on a 2000 Calorie diet

Black Beans With Corn And Winter Squash Recipe