2 tsp. olive oil or canola oil 1 large red or yellow onion, peeled and chopped 1 Tbsp. balsamic vinegar 3 garlic cloves, minced 3 Tbsp. green salsa 1 jalapeno pepper, cored, seeded and minced 1 green bell pepper, cored, seeded and chopped 1/4 cup minced fresh cilantro 1 1/2 Tbsp. chile powder 1 Tbsp. ground cumin 2 tsp. crumbled dried oregano 4 large ripe tomatoes, cored, seeded and chopped or 2 cups canned tomatoes, drained Hot pepper sauce or salsa, to taste 1 cup canned kidney beans, drained and rinsed 1 cup canned pinto beans, drained and rinsed 1 cup canned black beans, drained and rinsed 1/2 cup shredded reduced fat cheddar cheese Instructions:In large skillet over medium-high heat, place oil and swirl to coat bottom of pan. When hot, add onion, reduce heat to medium and saute, stirring often, about 10 minutes until onion is golden. Add vinegar, raise heat to medium-high, and stir another minute. Turn heat back to medium, add garlic, green salsa, jalapeno, green pepper, cilantro, chile powder, cumin, and oregano. Saute, stirring until vegetables are tender, 10 minutes. Add tomatoes and hote pepper sauce or salsa. Stir well, add beans and simmer over low heat until sauce thickens, about 20 minutes. Turn off heat and let stand at least 1 hour before reheating and serving(but refrigerate if longer than 2 hours). Sprinkle with cheese and serve. Nutritional Information:Makes 6 servings. Per serving: 194 calories, 5 g. fat(2 g. saturated fat), 29 g. carbohydrate, 11 g. protein, 9 g. dietary fiber, 367 mg. sodium.
