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            Peppers for Santa Fe Vegetable Stir Fry Wikipedia

Note: Any type of pinto or kidney bean will taste good in this fragrant stir fry. As with any stir-fried dish, have all the ingredients for Santa Fe Vegetable Stir Fry eady before heating the oil.

Ingredients

• 2 or more cloves garlic, minced
• 1 onion finely diced
• 1 green bell pepper, seeds removed, chopped
• 1 lb washed, unpeeled summer squash (thin-skinned) or zucchini, sliced thin
• 1 1/2 c ripe tomatoes, diced and drained (reserve the juice)
• 1 c cooked black beans (canned are fine, but drain and rinse)
• 2 c corn (canned or frozen if fresh is not available)
• oil for stir frying (1/4 c or so)
• 1/2 tsp cumin, ground
• 1 1/2 tsp (or more to taste) powdered red chiles
• salt, black pepper
• finely chopped fresh cilantro/coriander leaves (optional)

Method

Heat oil in a heavy frying pan and add the onion. Stir fry until the onion is translucent, then add the garlic and fry for a minute. Add the bell pepper and squash and continue to stir fry until they are softened. Sprinkle the red chile powder over the vegetables and fry for a minute or two. Mix in the  tomatoes, beans and corn. Warm everything through. Season to taste with cumin, salt and pepper. If needed, add some of the reserved tomato juices to moisten. Serve Santa Fe Vegetable Stir Fry immediately over New Mexican Spanish Rice or as a nacho topping, sprinkled with the chopped cilantro.

Try Churros for dessert with Santa Fe Vegetable Stir Fry!

Visit New Mexico for more Southwestern food! 

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