Source: Parents Magazine

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Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put the oil in a large pot over medium heat. When it's hot, add the zucchini, carrots, onion, and black pepper. Cook and stir until soft; do not drain. Stir in garlic, chili powder, cumin, and oregano and cook for 1 minute more.

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  • Add the beans and tomatoes. Bring to boiling; reduce heat and cook, covered, stirring occasionally, until the tomatoes have begun to break down and the flavors have melded, about 15 minutes. Serve over chips or rice, if desired, and garnish with cilantro and cheese.

Nutrition Facts

195 calories; fat 4g; cholesterol 3mg; saturated fat 1g; carbohydrates 29g; insoluble fiber 12g; protein 11g; vitamin a 4324.5IU; vitamin c 20.1mg; sodium 205mg; calcium 151.5mg; iron 3.1mg.
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