Bold text = Kids can Help
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
5 tomatoes, diced
2 potatoes, peeled and diced
5 cups low sodium vegetable broth
1 tablespoon ground cumin½ lime, juiced
1 (15-ounce) can black beans, drained
½ cup cilantro, chopped, divided
4 cups fresh spinach leaves, chopped
hot sauce to taste
salt to taste
1. In a large pot, sauté onions in oil overmedium-high heat until tender.
2. Add garlic and tomatoes, cook for 2 minutes,stirring often.
3. Add potatoes, broth, cumin, and lime juice.Bring to a boil, then reduce to simmer for 30minutes or until potatoes are cooked.
4. Add beans, cilantro, spinach, hot sauce, andsalt. Simmer until heated through.
NUTRITIONAL INFORMATION ( per serving )CALORIES 172; FAT 3.2g; PROTEIN 6g; CARB 33g; FIBER 6g;CALCIUM 82mg; IRON 3mg; VITAMIN A (RE) 364mcg; VITAMINC 34mg; FOLATE 50mcg.
This recipe is can be found in the 4th cookbook, “Let’s Cook with Kids, Vamos a Cocinar con los Niños” created by Northeast Valley Health Corporation WIC Program. The digital version can be found online at: https://www.cdph.ca.gov/programs/wicworks/Pages/WICNECookingwithChildren.aspx