Serving Size: 1 cup
Preparation Time: 25 minutes
Cooking Time: 20 minutes
Ingredients
2 garlic cloves
1 medium onion, diced
6 oz. lean ground beef, (93% lean)
2 cups diced zucchini
3 medium tomatoes, chopped, about 1 1/2 cups
1 Tbsp. ground cumin
1 tsp. dried oregano
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1 can (15 oz.) no-salt-added red kidney beans, drained and rinsed
1/2 ripe avocado
1/2 cup fat-free sour cream
5 lime wedges
1/4 cup chopped fresh cilantro
Preparation
1. In a large skillet, heat 1 tsp. of the olive oil over medium heat. Add the garlic and onion, and saute for 2 to 3 minutes. Add the ground beef and saute for 4 to 5 minutes, breaking up the meat with a wooden spoon.
2. With a slotted spoon, remove the beef from the skillet and set aside. Add the remaining oil to the pan. Add the zucchini and tomatoes, and saute for 3 to 4 minutes. Add the cumin, oregano, salt, and pepper, and cook for 1 minute. Add the beans, cover, and simmer on low heat for 5 minutes. Return the ground beef to the pan and heat through for 1 minute.
3. Serve with avocado, sour cream, lime wedges, and if desired, cilantro.
This recipe is from Diabetes Forecast online.
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Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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