| 11 | 55 | 91 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 35 min | 6 |
| 1 tbsp | Olive Oil, Extra Virgin |
| 3 medium | Yellow onion (chopped) |
| 2 tsp | Cumin |
| 1 tsp | Salt |
| 1 | Carrots |
| 5 clove(s) | Garlic (crushed) |
| 1 medium | Zucchini |
| 3 | Black beans, canned ((or 4 1/2 cups cooked from dried state)) |
| 1 1/2 cup | Orange juice |
| Cayenne pepper ((to taste)) | |
| 227 gm | Salsa, ready-to-serve |
Place oil in large pot. Heat the oil, and sauté the
onion, cumin, salt, zucchini, carrot, and the garlic
over medium heat. Sauté until carrot is tender.
Add cooked beans. Mix in orange juice, cayenne
(to your liking) and salsa. Simmer over low heat
for 20-25 minutes.
| Fruit | 0.5 |
| Vegetables | 1.4 |
