Southwestern Bean Stew Over Polenta (1+)

Southwestern Bean Stew Over Polenta (1+)

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Southwestern Bean Stew Over Polenta (1+)"

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One of my favorite meatless dishes.


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2 teaspoons Vegetable oil
1 cup green bell peppers; chopped
1 cup red bell peppers; chopped
1/2 cup Onions; chopped
3 cloves Garlic; minced
1/2 cup salsa
2 teaspoons Ground cumin
1 14-oz can black beans; drained
1 14-oz can tomatoes; diced, undrained
1 16-oz package Mexican pepper polenta; cut crosswise into slices (or can make your own)
1/4 cup lowfat sour cream
1/4 cup fresh cilantro; chopped
1/2 avocado; peeled, diced

Original recipe makes 4



Heat oil in a medium saucepan over medium heat. Add bell

peppers, chopped onion, and garlic cloves, and saute for 6

minutes. Stir in salsa, cumin, balck beans, and tomatoes, and

bring to a boil. Cover, reduce heat, and simmer for 10 minutes,

stirring occasionally.

Quarter each polenta slice. Place polenta in a shallow

2-quart microwave-safe baking dish. Microwave, uncovered, at

HIGH for 2 minutes or until hot, tossing gently after 1 minute.

Divide the polenta evenly among bowls, and spoon 3/4 cup of

bean stew over the polenta. Top each serving with 1 tablespoon

sour cream, 1 tablespoon cilantro, and 2 1/2 tablespoons avocado.


This is a very easy recipe to make that really has a lot of great flavors.


Added on Award Medal
Calories Per Serving: 272 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This is a very easy recipe to make that really has a lot of great flavors. [I posted this recipe.]
jimshim 7 years ago
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