Submitted by: Courtney

1 large onion, thinly sliced
1 yellow or orange bell pepper, thinly sliced
8 ounces jicama, peeled, cut into 3-inch strips
2 to 3 cloves garlic, minced
3/4 teaspoon ground cumin
1/8 teaspoon cayenne
1 zucchini, cut into 3-inch strips
1 yellow summer squash, cut into 3-inch strips
1 (15-ounce) can pinto beans, drained, rinsed
1 large tomato, cut into wedges
3 tablespoons chopped fresh cilantro
Juice of 1/2 lime (1 tablespoon)

Spray large skillet or wok with cooking spray and heat over high heat. Add onion, bell pepper, jicama, garlic, cumin and cayenne. Stir-fry until vegetables are crisp-tender, 5 to 7 minutes. Add zucchini, summer squash and beans. Continue cooking, stirring constantly, until zucchini is crisp-tender, 2 to 3 minutes. Stir in tomatoes and fresh cilantro; drizzle with lime juice.

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