Ingredients
- 1 tsp. vegetable oil
- 1 onion, chopped
- 1 butternut squash, peeled and cubed
- ¼ tsp. garlic powder
- ¼ cup red wine vinegar
- ¼ cup water
- ½ tsp. oregano
- 2 (16 oz.) cans low-sodium black beans, rinsed and drained
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Instructions
- In large pan, heat oil over medium heat. Add onion, squash, and garlic powder. Cook until onion begins to soften (4-5 minutes).
- Add vinegar and water. Cook on low heat till the squash is tender, adding more water if needed (10-15 minutes).
- Add the beans and oregano. Cook until beans are heated through (5-8 minutes).