• 2 Tbs. vegetable oil
• 1 medium onion, chopped
• 1 large clove garlic, crushed
• 1-1/4 cups butternut squash, peeled, seeded and cut into 1/2 inch cubes
• 1 poblano pepper, seeded and finely diced
• 1 red bell pepper, seeded and diced
• 2 zucchini, diced
• 1/2 tsp. ground cumin
• 1/8 tsp. cayenne, or more to taste
• 1/2 tsp. orange zest
• 1 cup corn kernels
• 1 lb. canned black beans, rinsed and drained
• 3 small tomatoes, diced
• 1/2 cup fresh cilantro, chopped

Heat oil in a heavy nonstick skillet over medium high heat. Stir in onion, garlic and squash. Cook about 5 minutes, stirring frequently, until squash begins to soften. Reduce heat to medium. Stir in next 6 ingredients and salt to taste. Cook 4-5 minutes, stirring occasionally, until squash and peppers are tender. Stir in corn, beans and tomatoes and cook about 3 minutes, or until heated throughout. Add cilantro and additional salt to taste just before serving.

Per serving: calories 280, fat 8.2g, 24% calories from fat, cholesterol 0mg, protein 11.5g, carbohydrates 45.7g, fiber 13.5g, sugar 14.4g, sodium 212mg, diet points 4.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.8, Fruit: 0.0, Bread: 1.9, Lean meat: 0.0, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wine is: Merlot.