Lunch

Mexican Cabbage, Quick McDougall is for Lunch.

Mexican Cabbage, Quick McDougall takes 10 minutes to prepare.

Mexican Cabbage, Quick McDougall takes 15 minutes to cook.

Mexican Cabbage, Quick McDougall makes 4 servings.

The ingredients for Mexican Cabbage, Quick McDougall are:

1/2 head of cabbage, shredded, -about 6 cups
1 15 oz. can of black beans,
1 16 oz. jar of your favorite no fat salsa (I used Muir Glen Black Bean and Corn)
1 10 oz bag frozen corn.
optional: 4 oz. can of diced green chilis
.
You can wrap some in corn tortillas or eat it with chips. I'm vegan so I use Daiya cheese sometimes on top but it's just as good without.

Here is how you make Mexican Cabbage, Quick McDougall:

Turn on stove to med heat, pour salsa and cabbage into a large pot, stir and cook until cabbage is soft (about 10 or so minutes),add beans when cabbage is almost ready,add corn after everything is cooked.Serving Size:?1.75 cups

The nutritional information for Mexican Cabbage, Quick McDougall is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 190.6

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 24.9 mg
• Total Carbs: 32.9 g
• Dietary Fiber: 11.1 g
• Protein: 12.0 g

Mexican Cabbage, Quick McDougall is Mexican cuisine.

The dietary needs meet for Mexican Cabbage, Quick McDougall is Vegan