Southwestern Bean Stew Over Polenta

Cooking Light
4 servings


+ Add To Shopping List
2 teaspoons vegetable oil
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/2 cup chopped onion
3 garlic cloves, minced
1/2 cup bottled salsa
2 teaspoons ground cumin
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (16-ounce) tube Mexican pepper polenta, cut crosswise into 12 slices
1/4 cup fat-free sour cream
1/4 cup chopped fresh cilantro
4 ounces ripe diced peeled avocado (about 1/2 small)


Heat oil in a medium saucepan over medium heat. Add bell peppers, chopped onion, and garlic cloves, and sauté for 6 minutes. Stir in salsa, cumin, black beans, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes, stirring occasionally.

Quarter each polenta slice. Place polenta in a shallow 2-quart microwave-safe baking dish. Microwave, uncovered, at high for 2 minutes or until hot, tossing gently after 1 minute.

Divide the polenta evenly among 4 bowls, and spoon 3/4 cup of bean stew over the polenta. Top each serving with 1 tablespoon sour cream, 1 tablespoon cilantro, and 2 1/2 tablespoons avocado.

Created date

March 1998

Nutritional Information

Calories 296
Caloriesfromfat 23 %
Fat 7.7 g
Satfat 1.3 g
Monofat 3.6 g
Polyfat 2.1 g
Protein 11.4 g
Carbohydrate 46.8 g
Fiber 7.7 g
Cholesterol 0.0 mg
Iron 4.9 mg
Sodium 481 mg
Calcium 96 mg