2 tbsp Vegetable oil
1 cup Chopped onion
1 tbsp Minced garlic
2 tbsp Chili powder
1 tsp Ground cumin
1 1/2 lb Fresh white mushrooms, sliced, 7 1/2 cups
8 oz Fresh shiitake mushrooms, sliced, 2 1/2 cups
1 can (14 1/2 oz) stewed tomatoes
1 can (19 oz) white kidney beans, rinsed/drained
1/2 cup Ripe olives, sliced
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In a large saucepan, heat oil until hot; add onion nad garlic. Cook stirring frequently until onion is tender, about 5 minutes. Stir in chili powder and cumin; cook until fragrant, about 30 seconds. Add white and shiitake mushrooms; cook, stirring occasionally, until mushrooms are crisp-tender, 6-8 minutes. Add stewed tomatoes, beans, olives and 1/2 cup water. Simmer uncovered, to blend flavors, about 10 minutes. Serve with tortillas, garnished with shredded lettuce, diced fresh tomatoes and shredded Cheddar cheese, if desired. Makes 4 servings. Per serving; 290 calories, 11 grams fat, 623 mg. sodium
NOTES : This dish takes less than 30 minutes to prepared and serve.
Recipe by: Lansing State Journal, Associated Press recipe, 12-15-97
Posted to MC-Recipe Digest V1 #961 by Roberta Banghart <bobbi744@sojourn.com> on Dec 21, 1997
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