Quick Cuban Black Beans and Rice

OMG, here is a full, low fat meal you can whip up pretty fast. Black beans + rice = all of the eight essential amino acids in ONE PLACE, plus when we fortify those beans with some tasty fresh vegetables...LOOK OUT.

I usually make half this recipe, which makes enough for two Maura-sized meals (about a 3/4 cup of beans + rice), so tomorrow's lunch is covered with this one. This recipe can be stretched by upping the vegetable content and or serving this in burrito form (also delicious).

Ingredients:
2 cans black beans (29 oz total)
2 teaspoons olive oil
1 cup chopped onion
3 cloved of garlic, minced (for your lazies - 1 t garlic powder)
1 cup chopped zuchini
2 cups chopped baby spinach (wash it well!)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
salt and pepper to taste

1. Heat oil in saucepan, add onion and cook for 3 minutes on med-high.
2. Add garlic and zuchini, cook for 5 minutes.
3. Stir in spinach to wilt.
4. Add beans and spices - bring to boil then reduce to low, loosely cover.*
5. Let simmer for at least 20 minuts to thicken.**
6. Prepare rice and cook according to package.

Serve over rice with and smother with fresh chopped tomatoes.


* Tilt lid to allow venting.
** If you've got the time, these puppies get tastier the longer they are allowed to simmer, just don't let them dry out.