Mexican Bean Taco Salad
INGREDIENTS:
1 cn Pinto beans;drained, rinsed
2 tb ;Mexican Spice Mix (below)
2 Carrots; cut in 2" chunks
1/2 c Zucchini;cut in 2" chunks
2 cn Low sodium tomato sauce
;Mexican Spice Mix
5 ts Cumin
5 ts Chili powder
2 1/2 ts Black pepper
5 tb Minced onions, dried
5 tb Minced garlic, dried
2 1/2 ts Salt
1 cn Pinto beans;drained, rinsed
2 tb ;Mexican Spice Mix (below)
2 Carrots; cut in 2" chunks
1/2 c Zucchini;cut in 2" chunks
2 cn Low sodium tomato sauce
;Mexican Spice Mix
5 ts Cumin
5 ts Chili powder
2 1/2 ts Black pepper
5 tb Minced onions, dried
5 tb Minced garlic, dried
2 1/2 ts Salt
Mexican Bean Stew: Combine pinto beans, seasoning mix, vegetables, and tomato sauce in a sauce pan. Add enough water to achieve desired consistency. Simmer covered for 30-60 minutes. Serve hot.
Mexican Spice Mix: Combine spices and store in a covered bottle. Use 3 T mix for every 1 cup of dried beans.
Mexican Spice Mix: Combine spices and store in a covered bottle. Use 3 T mix for every 1 cup of dried beans.