Southwestern Brussels Sprouts Recipe
Southwestern Brussels Sprouts with Black Beans and Corn…Spruce up sautéed Brussels sprouts by adding a southwestern twist! 144 calories and 3 Weight Watchers SmartPoints
Servings: 6 Servings
Calories: 144kcal
Ingredients
- 1 pound Brussels sprouts
- 3 teaspoons olive oil divided
- 1 small yellow onion chopped
- 1 red bell pepper seeded & diced
- 2 garlic cloves minced
- ¾ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 14 ounce can black beans, drained & rinsed
- ¾ cup frozen corn kernels defrosted
- juice of ½ lime
- 3 tablespoons minced cilantro
Instructions
- Cut each Brussels sprout in half through the root, then thinly slice crosswise. Set aside.
- Heat 2 teaspoons olive oil in a large nonstick skillet set over medium heat.
- Add the onion and bell pepper. Cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes.
- Add the garlic, cumin, chili powder, paprika, salt and pepper, and cook for 1 minute.
- Add the remaining 1 teaspoon of olive oil to the skillet. Stir in the sliced Brussels sprouts. Cook until the Brussels sprouts are bright green and just tender, about 4 minutes.
- Stir in the black beans, corn, lime juice and cilantro. Serve.
Notes
Weight Watchers Points: 3 (SmartPoints), 3 (Points+), 2 (Old Points)
Nutrition
Serving: 1Cup | Calories: 144kcal | Carbohydrates: 23.8g | Protein: 7.8g | Fat: 3.1g | Saturated Fat: 0.4g | Sodium: 122mg | Potassium: 547.5mg | Fiber: 8.5g | Sugar: 4.6g