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Ingredients
FOR BEANS
¼ cup vegetable oil
1 large onion, peeled and chopped
10 medium garlic cloves, smashed, peeled and chopped
2 tablespoons ground cumin
1 eggplant, cut in ¼-inch dice
1 medium red bell pepper, stemmed, seeded, deribbed and cut in ¼-inch dice
4 to 4 ½ jalapeno peppers, stemmed, seeded, deribbed and minced
3 medium zucchini, cut in ¼-inch dice
2 cups black beans, cooked, or 4 ½ cups canned black beans, drained and rinsed
1 (28-ounce can) tomatoes, drained and coarsely chopped (liquid reserved)
2 bunches coriander, chopped
¼ cup fresh lime juice
2 tablespoons kosher salt
Black pepper to taste
Nutritional analysis per serving
36 grams carbs; 264 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 12 grams fat; 15 grams fiber; 885 milligrams sodium; 10 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir together the oil, onion, garlic and cumin in a 5-quart dish with a tightly fitted lid. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 7 minutes.
- Step 2
Stir in eggplant. Cook, covered, for 5 minutes.
- Step 3
Stir in bell pepper and jalapeno. Cook, covered, for 1 minute.
- Step 4
Stir in zucchini, beans, tomatoes, and reserved tomato liquid. Cook, covered, for 14 minutes, stirring once halfway through cooking.
- Step 5
Stir in coriander. Cook, covered, for 2 minutes.
- Step 6
Remove from oven. Uncover. Stir in lime juice, salt and pepper.
Private Notes
Comments
We have cooked this recipe for years. I don't think I ever put in salt. We eat it on rice.
Too much cumin and not enough other spices. It was very one note. Tasted almost nothing else. We added sweet potatoes which saved it.
Cooking for young ones, I skipped the eggplant and jalapenos and simplified the seasoning by using homemade "taco seasoning" (NYT recipe) that I keep in a jar!