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| You can turn up the heat on this recipe by adding a tsp of crushed red pepper.
If you want to change the flavor of this recipe, replace the lime peel and lime juice with lemon peel and lemon juice.
You can substitute one can of red kidney beans for the black beans, if you prefer. |
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| Southwest Tuna and Black Beans |
Ingredients
(4 servings - 5 grams fat per serving)
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| 1 tbsp |
olive oil |
| 1 |
onion (coarsely chopped) |
| 1/4 cup |
canned, chopped green chilis (drained) |
| 1 clove |
garlic (crushed) |
| 1 tbsp |
lime peel (grated) |
| 3 tbsp |
lime juice |
| 1 |
tomato (seeded, chopped) |
| 2 cans (15 oz each) |
black beans (rinsed, drained) |
| 2 cans (2 oz each) |
water-packed white tuna (drained) |
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- Heat large skillet or wok over medium heat.
- Add oil.
- Rotate to coat bottom and sides of pan.
- Add onion, chilis, and garlic.
- Stir fry for 2 minutes.
- Add garlic, lime peel, lime juice, tomato, black beans, and tuna.
- Stir fry for 5 minutes.
- Serve while hot.
- Garnish with lime wedges, if desired.
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