Salsa Verde Yellow Squash Saute
Recipe from
Vegetarian Times
Tomatillos are traditionally used to make the green salsa served with enchiladas. Here they add a light, tangy flavor that complements the sweetness of yellow squash and the earthy black beans. Look for them with the tomatoes in the produce section of your supermarket. Canned tomatillos are not a good substitute here, so if you can't find fresh, use an equal amount of green tomatoes cut into eighths.
Servings:
Serves 6
Ingredients
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1/4 cupchopped cilantrosee savings
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2 tablespoonsfresh lime juicesee savings
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1/8 teaspoonhot pepper saucesee savings
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2 tablespoonsolive oilsee savings
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1medium-sized onion, choppedsee savings
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2 largecloves garlic, mincedsee savings
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1 poundyellow squash, quartered and cut into 1/2-inch-thick piecessee savings
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3/4 poundtomatillos, peeled, rinsed and cut into sixthssee savings
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1 15.5-ouncecan black beans, drained and rinsedsee savings
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Salt and freshly ground black pepper to tastesee savings
Directions
1.
Combine cilantro, lime juice and hot pepper sauce in small bowl.
2.
Heat olive oil in large skillet over medium heat. Add onion, and cook 3 to 4 minutes, or until soft and translucent. Stir in garlic, and cook 30 seconds.
3.
Increase heat to medium-high. Add squash and tomatillos, and cook, stirring constantly, 5 to 6 minutes, or until vegetables are tender. Stir in black beans, salt and pepper, and cook 1 to 2 minutes, or until heated through.
4.
Remove pan from heat, and stir in cilantro mixture. Serve immediately.
Nutrition information
Calories 140, Total Fat 6 g, Saturated Fat 1 g, Sodium 160 mg, Carbohydrate 21 g, Fiber 5 g, Protein 6 g, Sugars 5 g
Percent Daily Values are based on a 2,000 calorie diet
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