3 cups cooked black beans
2 teaspoons vegetable oil
½ cup onion, chopped (about ½ medium onion)
1 tablespoon chili powder
1 teaspoon ground cumin (optional)
1 can (14.5-ounce) Mexican-style diced tomatoes
1 cup water
1 tablespoon lime or lemon juice (optional)
Nonfat yogurt or lowfat sour cream and cilantro for garnish (optional)
- Prepare beans as directed on package.
- Heat oil in a large saucepan over medium heat. Add onion and cook. Stir until onion begins to soften, about 2 to 3 minutes. Add chili powder. Add cumin, if you like. Cook and stir for 1 minute.
- Add tomatoes, beans, and water. Bring to boil. Reduce heat and simmer for 10 minutes covered.
- Remove from heat and stir in lime or lemon juice, if you like.
- Garnish before serving.
Serving size: 1 ¼ cup
Nutrition information (per serving):
3.5 g total fat
0 g saturated fat
0 mg cholesterol
240 mg sodium
39 g carbohydrate
13 g dietary fiber
6 g sugars
13 g protein