Sauteed Brussels Sprouts & Cheesy Black Beans

First you want to prep all the veggies. Take 6 baby carrots and slice in half lengthwise and then in half by width. Quarter 6 Brussels sprouts. Dice about 2 TBSP of onion and slice up 3 radishes (Yes, Radishes!!) and one garlic glove. Put a TBSP of olive oil in your saute pan and add the garlic and onions, when softened add carrots and cook for two minutes or so. Add the Brussels Sprouts and stir. Add the radishes and 3 TBSP of balsamic vinegar and put a lid on the pan to finish cooking with steam – about 10 – 15 minutes.

Meanwhile in a skillet, empty a can of black beans into the skillet and heat on medium heat. Just before serving add one slice of pepper jack cheese finely diced so it melts quickly. Stir into the beans so it thickens. If you’re not diabetic, you could add a second slice for even more cheesy goodness. However, one slice makes it tasty, too.

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