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,
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (369g)|
|Recipe Makes: 4|
|Calories from Fat: 77 (28%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 4.9mg||2 %|
|Sodium 224.4mg||8 %|
|Potassium 1004.5mg||26 %|
|Total Carbohydrate 39.9g||12 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 26.1g|
|Protein 12.9g||18 %|
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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.
Calories per serving: 272
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