2 T. Olive oil
1 med. Onion (diced fine)
1/2 lb. pkg. Baby carrots (sliced)
1 12-oz. can Tomatoes (diced)
1 1/2 c. Salsa (mild)
2 15-oz. cans Black Beans
2 t. Vege Sal
1 med. Squash (buttercup or butternut squash, baked and cubed)
1 bunch Parsley (for garnish)
1/2 c. Tofutti Better than Sour Cream (for garnish)
In skillet, put olive oil, onions, and carrots; saute until tender.
Add tomatoes, salsa, black beans, and Vege Sal; simmer about 15 minutes. Add squash; cook about 10 minutes. Dish up; garnish each servning with a piece of parsley and 1 T. Tofutti Better than sour Cream.
Yields: 8 cups
Per Serving: Calories: 250; Fat: 5 g; Saturated Fat: 1 g; Sodium: 800 mg; Carbs: 40 g; Dietary Fiber: 9 g; Protein: 10.5 g.