Photo: Leigh Beisch
1. Heat canola or olive oil in a large saucepot over medium heat. Add red onion, tomato, bell pepper, garlic, and cumin. Cook 4 minutes, stirring constantly, until tender.
2. Add beans, reduce heat to medium-low, and cook 10 minutes.
3. Add cilantro and juice, and serve. Garnish with sour cream and chili flakes, if desired.
Note: Nutritional analysis includes Sugars 7g.