Southwestern Bean Stew Over Polenta

By Lv2Cook

Ingredients

• 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 1/2-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)

Preparation

Step 1

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.