Corn, Zucchini and Black Beans
Prep Time: 5 minutes
Cooking Time: 10 minutes
A simple and delicious vegetarian and low calorie dish with a southwest flavor.
1 cup black beans, reduced sodium, 6 ounces
1 cup corn, frozen white kernels, or fresh, 6 ounces
1 pepper(s), bell, red, yellow, or green
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon cumin, ground
cooking spray, olive oil type
Cut the zucchini in quarters lengthwise, then cut into bite sized cubes. Cut the red pepper into bite sized pieces. Drain the black beans and rinse. Coat a large skillet with cooking spray, then place over medium heat. Add the zucchini and brown lightly. Add the peppers and cook for another minute. Add corn and cook for 2 more minutes stirring occasionally. Add the black beans and the seasoning. Cook for a couple of minutes to allow flavors to blend.
Per Serving About: 105 calories,1 g fat, 0 g saturated fat, 6 g protein, 23 g carbohydrates, 5 g dietary fiber, 298 mg sodium; WW Points plus value 3