Smothered Squash and Pinto Beans
4

Serves 4

Spoon the hot squash and beans over rice or pasta, or eat it with a hunk of crusty bread for sopping up the delicious juices.

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    Ingredients: 
    • 2 teaspoons extra virgin olive oil
    • 1/4 cup chopped onion
    • 2 cloves garlic, finely chopped
    • 2 teaspoons finely chopped jalapeño
    • 3 sprigs fresh thyme
    • 1 cup sliced zucchini (1/4 inch thick)
    • 1 cup sliced yellow squash (1/4 inch thick)
    • 1 cup chopped tomatoes
    • 3/4 cup cooked pinto beans, rinsed and drained
    • 1/2 cup corn kernels, frozen or fresh
    • 1/2 cup shredded cheddar or Monterey jack cheese
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    Method: 

    Heat oil in a large nonstick pan with a tight fitting lid. Add onion, garlic, jalapeño and thyme sprigs. Cook, stirring frequently, about 2 minutes. Add zucchini and squash; cook 2 minutes longer. Add tomatoes, beans and corn. Cover pan and simmer 10 minutes, until vegetables are tender. Remove lid, top with cheese and allow cheese to melt over the squash. If you prefer a browned cheese topping, place under the broiler for 3 to 5 minutes before serving.

    Nutritional Info: 
    Per Serving:170 calories (70 from fat), 8g total fat, 3.5g saturated fat, 15mg cholesterol, 230mg sodium, 18g carbohydrate (5g dietary fiber, 4g sugar), 8g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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