Santa Fe Vegetable Stew

Ingredients:

2 tablespoons vegetable oil
1 large onion, chopped
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper (optional)
1 15-ounce can black beans, drained and rinsed
1 15-ounce can stewed tomatoes
1 11-ounce can whole-kernel corn (or equivalent amount of frozen corn)
1 medium or large zucchini, chopped

In a large skillet heat the 2 tablespoons of vegetable oil. Add the chopped onions and zucchini with the chili powder, ground cumin and cayenne pepper. Saute the onions and zucchini with the spices. Once the Zucchini starts to cook add the drained black beans, tomatoes and corn. Bring to a boil, then reduce the heat to medium and cook until the mixture starts to thicken a little, probably about 10 to 15 mintues. You can add salt/pepper to taste.

You can eat the stew alone or over rice. It also goes great with nachos. Enjoy!