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Name: Cumin-Scented Black Beans and Corn with Chipotle Couscous
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb olive oil; 1 md Onion diced; 1 c Frozen corn kernels; 1/2 c Cilantro minced; 2 c Water; 1/4 ts Ground red pepper; 10 oz Couscous; 1 sm Red bell pepper diced; 2 md Tomatoes diced; 2 Chipotle peppers minced; 3/4 ts Ground cumin; 16 oz Cooked black beans drained

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INGREDIENTS

1 tb olive oil
1 md Onion ; diced
1 c Frozen corn kernels
1/2 c Cilantro ; minced
2 c Water
1/4 ts Ground red pepper
10 oz Couscous
1 sm Red bell pepper ; diced
2 md Tomatoes ; diced
2 Chipotle peppers ; minced
3/4 ts Ground cumin
16 oz Cooked black beans ; drained

Servings

INSTRUCTIONS

Heat oil in a large non-stick skillet over medium heat; stir in cumin and red pepper. Add onion and bell pepper. Cook, stirring until onion is slightly browned, 5 to 6 minutes. Add beans and corn, and cook until heated through. Heat 2 cups water to a boil in microwave. Put couscous in a large serving bowl and pour water over, cover and let stand for 5 minutes. Add minced chipotle peppers to couscous and fluff with a fork. To serve, divide couscous among serving plates and top with black bean mixture. Garnish with tomatoes and cilantro. Per serving: 514 Calories; 5g Fat (9% calories from fat); 22g Protein; 97g Carbohydrate; 0mg Cholesterol; 158mg Sodium Recipe by: Chicago Tribune (modified) Posted to Digest eat-lf.v097.n187 by Joanne McAndrews Eisenman on Jul 24, 1997

NOTES

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Cumin-Scented Black Beans and Corn with Chipotle Couscous

1 tb olive oil
1 md Onion diced
1 c Frozen corn kernels
1/2 c Cilantro minced
2 c Water
1/4 ts Ground red pepper
10 oz Couscous
1 sm Red bell pepper diced
2 md Tomatoes diced
2 Chipotle peppers minced
3/4 ts Ground cumin
16 oz Cooked black beans drained

Heat oil in a large non-stick skillet over medium heat; stir in cumin and  red pepper. Add onion and bell pepper. Cook, stirring until onion is  slightly browned, 5 to 6 minutes. Add beans and corn, and cook until heated  through.    Heat 2 cups water to a boil in microwave. Put couscous in a large serving  bowl and pour water over, cover and let stand for 5 minutes. Add minced  chipotle peppers to couscous and fluff with a fork.    To serve, divide couscous among serving plates and top with black bean  mixture. Garnish with tomatoes and cilantro.  Per serving: 514 Calories; 5g Fat (9% calories from fat); 22g Protein; 97g  Carbohydrate; 0mg Cholesterol; 158mg Sodium    Recipe by: Chicago Tribune (modified) Posted to Digest eat-lf.v097.n187 by  Joanne McAndrews Eisenman <jmca@nwu.edu> on Jul 24, 1997

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Nutrition

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Serving Size: 1 Serving (409g)
Recipe Makes: 4

Calories: 489
Calories from Fat: 24 (5%)

Amt Per Serving		% DV

	Total Fat 2.7g	4 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 20.2mg		1 %
Potassium 911mg		24 %
Total Carbohydrate 96.4g		28 %
	Dietary Fiber 16.1g	64 %
	Sugars, other 80.3g
Protein 21.5g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 489

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