- 1 medium red onion, diced (1 to 1 ½ cup diced)
- 1 medium green bell pepper, diced (about 1 cup diced)
- 1 medium yellow bell pepper, diced (about 1 cup diced)
- 1 (15 oz) can black beans
- 1 (15 oz) can pinto beans
- 1 (15 oz) can diced tomatoes or about 2 cups diced fresh tomatoes
- 1 ½ cups (12 oz) tomato sauce
- 1-2 tablespoons taco seasoning
- Optional: 1/8 tsp ground cayenne pepper
- 1 T chopped fresh cilantro for garnishing
- Spray a large skillet with cooking spray. Heat over medium heat.
- While the skillet heats up, peel and dice the onion. Place in the skillet.
- While the onion begins to cook, wash the bell peppers under running water. Core and dice them, then add to the skillet.
- Cook the onion and peppers until fragrant and the onion becomes opaque, about 5-7 minutes. Stir occasionally with a wooden spoon.
- While the onion and peppers are cooking, open the cans of beans. Over the sink, pour the beans into a colander. Rinse the beans under running water.
- Add the beans, diced tomatoes, tomato sauce, taco seasoning, and cayenne pepper to the skillet. Stir to combine the ingredients. Reduce heat to medium low. Cover and cook for 8-10 minutes, stirring occasionally.
- Remove from heat. Serve and enjoy!
- Over tortilla chips as nachos
- Over roasted sweet potatoes or acorn squash
- With scrambled eggs for breakfast
Onion: phosphorus, magnesium, copper, vitamin C, vitamin B6, folate, thiamin, fiber
Tomato: vitamin C, potassium, copper, vitamin A
Bell peppers: vitamin C, vitamin B6, copper, vitamin K, thiamin, fiber
Beans: potassium, copper, iron, magnesium, phosphorus, zinc, vitamin B6, vitamin E, folate, thiamin, choline, fiber, protein