Southwestern Bean Stew Over Polenta

Ingredients

• 4 ounces avocado diced ripe peeled
• 15 ounce black beans drained canned
• 14.5 ounce canned tomatoes diced undrained canned
• 0.3 cup cilantro leaves fresh chopped
• 3  garlic cloves minced
• 1 cup bell pepper green chopped
• 2 teaspoons ground cumin 
• 0.5 cup onion chopped
• 16 ounce mexican pepper polenta 
• 1 cup bell pepper red chopped
• 0.5 cup bottled salsa 
• 0.3 cup cup heavy whipping cream fat-free sour
• 2 teaspoons vegetable oil 

Equipment

• bowl
• sauce pan
• baking pan
• microwave

Directions

1. Heat oil in a medium saucepan over medium heat.
2. Add bell peppers, chopped onion, and garlic cloves, and saut for 6 minutes. Stir in salsa, cumin, black beans, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes, stirring occasionally.
3. Quarter each polenta slice.
4. Place polenta in a shallow 2-quart microwave-safe baking dish. Microwave, uncovered, at high for 2 minutes or until hot, tossing gently after 1 minute.
5. Divide the polenta evenly among 4 bowls, and spoon 3/4 cup of bean stew over the polenta. Top each serving with 1 tablespoon sour cream, 1 tablespoon cilantro, and 2 1/2 tablespoons avocado.