Mexican Bean Stew

1 cn Pinto beans -- drained, rinsed

2 tb -- Mexican Spice Mix

(below) 2 Carrots -- cut in 2" chunks

1/2 c Zucchini -- cut in 2" chunks

2 cn Low sodium tomato sauce

-- Mexican Spice Mix 5 ts Cumin

5 ts Chili powder

2 1/2 ts Black pepper

5 tb Minced onions, dried

5 tb Minced garlic, dried

2 1/2 ts Salt

Mexican Bean Stew: Combine pinto beans, seasoning mix, vegetables, and tomato sauce in a sauce pan. Add enough water to achieve desired consistency. Simmer covered for 30-60 minutes. Serve hot. Mexican Spice Mix: Combine spices and store in a covered bottle. Use 3 T mix for every 1 cup of dried beans. Adapted from Recipes to Lower Your Fat Thermostat, by LaRene Gaunt