Newsletter 1/17

Courtesy of Veggie Noodle Co.

1 MINCED GARLIC CLOVE

1/3 C DICED RED ONION

1 TSP CUMIN, PAPRIKA, OREGANO

1/2 SEEDED JALEPEÑO

1 TBSP OLIVE OIL

2 TSP FRESH SQUEEZED LIME JUICE

1 C BLACK BEANS

1 TBSP CHOPPED CILANTRO

3 C LOW-SODIUM BROTH

1 CUBED TOMATO

1 SLICED AVOCADO

 

Heat skillet on medium-high heat, add olive oil & onion, cook until softened. Add jalepeño and lime juice, cook for 1 minute — then add tomatoes, spices and black beans, cook for 2 minutes. Bring to a boil then reduce to simmer for 10-15 minutes, stirring occasionally. Add cilantro, avocado and zucchini noodles, stir for 2 minutes until softened. Add salt and pepper to taste. Divide between 2 bowls and enjoy!