Black Beans and Vegetables over Rice

Ingredients

• 15.5 ounce black beans rinsed drained canned
• 14.5 ounce canned tomatoes diced canned
• 0.8 cup celery thinly sliced
• 3 cups rice hot cooked
• 1 tablespoon brown sugar dark
• 0.8 teaspoon rubbed sage dried
• 1.5 cups green beans fresh sliced
• 1 teaspoon olive oil 
• 0.8 cup onion chopped
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 3 ounces pre-shredded cheddar cheese reduced-fat
• 3 cups sweet potatoes and into peeled chopped ( 2 large)
• 14.5 ounce vegetable broth canned
• 1.5 cups zucchini chopped ( 2)

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
2. Add onion and celery; saut 5 minutes or until tender.
3. Add sweet potato and next 9 ingredients; stir well. Bring to a boil. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender.
4. Serve over rice.
5. Sprinkle evenly with cheese.