Southwestern Bean Stew Over Polenta

• 2 teaspoons vegetable oil
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 1/2 cup bottled salsa
• 2 teaspoons ground cumin
• 1 (15-ounce) can black beans, drained
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1 (16-ounce) tube Mexican pepper polenta, cut crosswise into 12 slices
• 1/4 cup fat-free sour cream
• 1/4 cup chopped fresh cilantro
• 4 ounces ripe diced peeled avocado (about 1/2 small)

1. Heat oil in a medium saucepan over medium heat. Add bell peppers, chopped onion, and garlic cloves, and saute for 6 minutes. Stir in salsa, cumin, black beans, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes, stirring occasionally.
2. Quarter each polenta slice. Place polenta in a shallow 2-quart microwave-safe baking dish. Microwave, uncovered, at high for 2 minutes or until hot, tossing gently after 1 minute.
3. Divide the polenta evenly among 4 bowls, and spoon 3/4 cup of bean stew over the polenta. Top each serving with 1 tablespoon sour cream, 1 tablespoon cilantro, and 2 1/2 tablespoons avocado.

vegetable oil, green bell pepper, red bell pepper, onion, garlic, bottled salsa, ground cumin, black beans, salt, pepper polenta, sour cream, fresh cilantro, avocado

Taken from www.myrecipes.com/recipe/southwestern-bean-stew-over-polenta (may not work)