- 1/2 tablespoon olive oil
- 1 clove garlic, minced
- 1 medium red bell pepper, chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/4 cup chopped jalapeño pepper
- 1 can (15 ounces) black beans (no-salt-added)
Heat olive oil in skillet and add garlic, red bell pepper, black pepper, chili powder, and jalapeños. Cook until red pepper is tender, about 8 minutes, then remove mixture from skillet and set aside. Add beans with liquid to skillet, mashing with wooden spoon. When heated through, add red pepper mixture and stir gently. Serve immediately.
Yield: 8 servings. Serving size: 1/2 cup.
Nutrition Facts Per Serving:
Calories: 89, Carbohydrates: 16 g, Protein: 5 g, Fat: 1 g, Saturated Fat: <1 g, Sodium: 3 mg, Fiber: 6 g
Exchanges per serving: 1 starch. Carbohydrate choices: 1.
This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer.