Ingredients
2
tablespoons margarine or butter
1
large onion, chopped (1 cup)
3
tablespoons all-purpose flour
3/4
teaspoon ground cumin
1/2
teaspoon garlic salt
4
cups skim milk
1
package (16 ounces) frozen corn, broccoli and sweet red peppers
1
can (15 ounces) black beans, rinsed and drained
1 1/2
cups shredded sharp Cheddar or Monterey Jack cheese (6 ounces)
2
tablespoons chopped fresh cilantro or parsley
Preparation
Melt margarine in 4-quart Dutch oven over medium heat. Cook onion in margarine, stirring occasionally, until crisp-tender.
Mix flour, cumin and garlic salt in medium bowl; gradually stir in milk with a wire whisk. Stir milk mixture into onion. Stir in vegetables and beans. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
Stir in 1 cup of the cheese until melted. Sprinkle each serving with remaining cheese and the cilantro.
