Quick Porotos Granados

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* Exported from MasterCook *

 

Quick Porotos Granados

 

Recipe By : The 20/30 Fat & Fiber Diet Plan, by Mirkin & Fox, page 127

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Mirkin's 20/30 Fat & Fiber

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds butternut or other winter squash

(about 4 cups cooked)

1 0 oz bagged frozen bell pepper-onion mix

28 ounces canned Italian plum tomatoes -- undrained, chopped

2 teaspoons dried oregano

30 ounces canned pinto beans -- undrained

OR other small bean of your choice

1 cup cooked quinoa

OR other whole grains of your choice

2 small yellow squash -- sliced

1 cup frozen corn

3 tablespoons Pebre

***PEBRE***

1 tablespoon wine vinegar

2 cloves garlic -- minced

1/2 cup chopped fresh cilantro

1/4 cup bouillon

2 fresh hot chilies -- or to taste

seeded and chopped

 

Prepare Pebre: Combine all ingredients in a small bowl and let sit at least

2 hours for the flavors to blend. Use with discretion. Store any

leftovers, covered, in the refrigerator. Yield: about 1/2 cup.

 

Combine the cooked squash, onion-bell pepper mix, tomatoes, oregano, beans

and quinoa in a large sauce pan. Bring to a boil and simmer 10 to 15

minutes. Add the yellow squash, corn and about 3 tablespoons of the Pebre

or to taste and cook 5 minutes, stirring occasionally. Each diner can stir

in more Pebre to his or her own taste.

 

Yield: 10 to 12 servings, calories: 156, fat: 2g, fiber: 9g.

 

 

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