Jess Finds Balance

My journey to finding a healthy balance with eating, exercise, and life in general

Mexican Stirfry September 12, 2010

Serves 2

1. Saute chopped red onion, zucchini, mushrooms and bell pepper in some olive oil.

2. Once the vegetables were soft (about 5 minutes), add some canned corn, one can of pinto or black beans (drained and rinsed), one can of diced tomatoes and chili powder, garlic powder, cilantro, cumin and cayenne pepper. You can also add sliced pickled jalapenos, if you like them. Cook until everything is soft and the flavors have developed, about 10 minutes.

3. Served over whole wheat couscous, brown rice or bulgur and top with some low-fat shredded cheddar, plain greek yogurt or chopped avocado.

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