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Yield:
4 Servings
Ingredients:
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PART A ---------------- |
| 1 x |
Onion, cut in half, sliced, separated to form rings |
| 1 x |
Green bell pepper, chopped |
| 1 x |
Carrot, cut in half lengthwise, then sliced |
| 1 x |
Clove garlic, crushed |
| 1/2 cup |
Water |
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----------------- PART B ---------------- |
| 1 bn |
Green onions, cut into 1" pieces |
| 1/2 cup |
Sliced napa cabbage |
| 1 tbl |
Low sodium soy sauce |
| 1 tsp |
Chili powder |
| 1 tsp |
Dried basil |
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----------------- PART C ---------------- |
| 2 cup |
Chopped plum tomatoes with no salt added |
| 2 cup |
Packed chopped fresh spinach |
| 2 can |
(15 oz.) black beans, drained, rinsed |
| 1/2 cup |
Salsa |
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Several dashed Tabasco sauce |
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Freshly ground pepper to taste |
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----------------- PART D ---------------- |
Instructions:
Instructions: Saute 4-5 minutes.
Add, cook 10 minutes, stirring occasionally.
Stir in, cook for 5 minutes.
Stir in just before serving: part D.
Serve in a bowl or over baked potatoes or rolled up in a tortilla
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