... I didn’t have much time because I wanted to be done in time for the Start Moving/Stay Moving conference call.
In a large (3-quart) saucepan, I sauteed
1 medium onion, chopped
1 Tbs. minced garlic
in about 1 Tbs. olive oil
When that was translucent, I added
16 oz. frozen stir-fry vegetables (that had been thawed in a colander under cold running water while the onions cooked)
14.5 oz can diced tomatoes (with the juice)
2 cans of black beans (I drained & rinsed one can and used the other can with its liquid)
about 2 tsp. Sriracha
salt and pepper to taste
When that mixture had come back up to a slow boil, I reduced the heat, covered the pan and let it simmer for about 10 minutes to make sure the frozen veggies were cooked.
I then divided the mixture into four servings on top of the brown rice I had cooked Sunday afternoon.
It was yummy! 
