Tex-Mex Quinoa with Black Beans and Corn

Serves 4

1 Tbs. olive oil

1 1/2 tsp. whole cumin seeds

1 cup prepared black bean soup, such as Dr. McDougall’s

1 cup mild or medium picante sauce, divided

1 cup quinoa, rinsed and drained

1 1/2 cups cooked black beans, or

1 15-oz. can black beans, rinsed and drained

1 cup frozen yellow corn, thawed

4 green onions, thinly sliced (1/3 cup)

1–2 Tbs. chopped pickled jalapeño chiles

1. Heat oil in medium deep-sided skillet or wok over medium heat.
2. Add cumin, and cook 2 minutes, or until fragrant and lightly toasted, stirring often.
3. Add soup, 1/2 cup water, 1/2 cup picante sauce, and quinoa; stir, and bring to a boil over high heat.
4. Reduce heat to medium-low, cover, and cook 10 to 12 minutes, or until most of liquid is absorbed.
5. Stir in beans and corn, and cook, covered, 7 to 10 minutes, or until all liquid is absorbed. (The mixture will still be quite moist.)
6. Remove from heat, and stir in remaining 1/2 cup picante sauce, green onions, and jalapeños.
7. Season with salt and pepper, if desired.

Nutritional Information

Per 1-cup serving: Calories: 367, Protein: 15g, Total fat: 7g, Saturated fat: <1g, Carbs: 64g, Cholesterol: mg, Sodium: 810mg, Fiber: 11g, Sugars: 5g

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