Black Beans and Veggies with Brown Rice

Ingredients

• Canned black beans

  Low sodium, drained

  1 ½ cup or 390g

• Brown rice

  Long-grain, raw

  ½ cup or 93g

• Salsa verde

  Campbell soup company, pace

  4 tbsp or 64g

• Zucchini

  Summer squash, includes skin, raw

  ½ cup, chopped or 62g

• Red bell pepper

  Sweet, raw

  ½ cup, sliced or 46g

• Vegetable oil spread

  Margarine-like, 60% fat, stick/tub/bottle, with salt

  1 tsp or 5g

• Cheddar cheese

  1 oz or 28g

Directions

1. Cook the brown rice according to the package instructions.
2. In a pan, heat the vegetable oil spread and sauté the sliced red bell pepper and chopped zucchini until the vegetables are tender.
3. Add the drained black beans and salsa to the vegetables and heat through.
4. Turn off the heat and mix in the cooked brown rice and cheese until well combined.

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