Ingredients
- 15 ounce can black beans, drained and rinsed
- 1/4 cup slivered roasted red peppers (from jar is o.k.)
- 1/2 cup bottled chili sauce
- Water to thin
- Salt and freshly ground black pepper
- 1 cups cooked spaghetti squash
- 2 cups cooked rice
- Sour cream and chopped cilantro for garnish, optional
Directions
Heat the black beans with the peppers, chili sauce and some water just to make a stew like consistency. When bubbling hot, stir in the spaghetti squash to heat through. Serve over rice and garnish with cilantro and sour cream if you can afford the calories.
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