This stir-fry is a great way to use up leftover vegetables. It's also very affordable and easy to make.
1 tablespoon vegetable oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the onion, carrots, celery, red bell pepper, and green bell pepper and cook until softened, about 5 minutes.
Add the diced tomatoes, black beans, corn, chili powder, cumin, salt, and pepper and cook for 5-7 minutes, or until the vegetables are heated through.
Serve over rice or noodles.