Yield: 4 servings
Serving Size: 1/2 cup
Ingredients
- 1 cup chopped onions
- 1 15-oz can black beans, rinsed and drained
- 1/2 cup grape tomatoes, quartered
- 1 Tbsp lime juice
- 1/2-1 tsp ground cumin
- 1 Tbsp extra virgin olive oil
- 2 Tbsp chopped cilantro
Preparation:
• Place a large nonstick skillet over medium-high heat until hot. Coat skillet with cooking spray, add the onions. Cook onions 4 minutes or until beginning to brown, stirring frequently.
• Stir in the beans, tomatoes, lime juice and cumin. Cook 1 minute or until heated through, stirring frequently. Remove from heat.
• Season lightly with salt and pepper, if desired. Drizzle the oil evenly over all, and sprinkle evenly with the cilantro. Do not stir.
• Remove the dish from the oven; add peas.
• Cover, and continue baking for an additional 10 to 15 minutes or until peas are tender.
• Cover and let stand 5 minutes to absorb flavors.
Living Without Limits, Winter 2012
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