Serves: 4
Total Calories: 255

2 tablespoons vegetable oil
1 cup diced onion, fresh or frozen
1 teaspoon minced garlic, fresh or jarred organic
1 (14-ounce) can pinto bean, drained and rinsed
1 (14-ounce) can green enchilada sauce
1/2 red Roasted Peppers, homemade, frozen, or jarred, diced
salt and ground black pepper to taste
3 cups boiling water
3/4 cup instant polenta, such as Bellino or Favero
2 tablespoons chopped cilantro
1/2 cup shredded Monterey Jack-Colby cheese

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook until tender, about 2 minutes. Add the garlic, beans, enchilada sauce, and red pepper. Heat until simmering, season with salt and pepper, and simmer for 5 minutes.

Bring the water to a vigorous boil in a separate saucepan. Stir in the polenta and simmer until thick, about 3 minutes. Season assertively with salt.

Stir the cilantro into the beans and serve over a bed of polenta top with the cheese.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 255
Calories from Fat: 109

More Recipes from the Homemade in a Hurry Cookbook:
*Meatless Meals
Bean Burrito Torta
Chili Bean Polenta
Corn, Tomato, And Chorizo Frittata
Couscous Stuffed Peppers
Eggplant Steaks With Bruschette Steak Sauce
Eggplant, Olive, and Feta Frittata
Feta And Potato Pizza
Greens And Beans
Grilled Polenta With Rabe And Spicy Sun-Dried Tomato Sauce
Herbed Ricotta Sandwiches
Polenta Pan Pizza
Quorn Chili
Roasted Vegetable Cheese Tart
Roasted Vegetables With Hummus Queso
Seared Seitan Stew
Seitan Big Bowl
Slow-Baked Savory Ricotta Pudding
Soba Noodles With Spicy Tofu
Spinach And Eggplant Lasagna
Ten-Minute Vegetable Curry With Grilled Flatbread
Thai Tofu Tabbouleh (Tabouli)
Vegan Menudo
Vegan Mole Poblano
Veggie Burgers Parmesan