Cuban Black Beans

I think my kids are pretty picky eaters and it sometimes gets frustrating trying to find healthy things that they'll actually eat. They don't always like or dislike the typical things. It may sound surprising, but this is one of the meals that I know they will chow down every time.
 
Ingredients:

1 T. olive oil
1 c. chopped onion
3/4 c. chopped green pepper
2 c. V-8 juice (or tomato juice)
3 (15-oz.) cans black beans, drained
1 (8-oz.) can tomato sauce
1 (15-oz.) can tomatoes, undrained and chopped

1 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. salt
1 tbsp. brown sugar
 
4 c. cooked rice
1 c. cheese (cheddar, grated)

Directions:

Heat oil in dutch oven or pot and heat over medium-high heat until hot. Add onion and pepper, sauté until tender. Add all other ingredients except the cheese and rice. Bring to a boil. Cover, reduce heat and simmer 20 to 25 minutes. Serve over rice and sprinkle with cheese.

Notes:

-This recipe makes a lot, but it freezes well. It easily serves a family twice.

-I chop my onion and green pepper in my Ninja so it's diced really fine. The kids are less likely to complain and pick it out and more likely to eat it if I do that.

-I use low/reduced sodium everything (V8, black beans, etc.) these days because my hubby has pre-hypertension. I think it still tastes good.

-I was using the petite diced tomatoes, but it was still rather chunky for the kids and me so I threw the tomatoes in my Ninja and blended them up a bit before adding them and we all liked it. I've tried using the crushed tomatoes too, but didn't like them quite as much.
-I use the brown sugar to cut the acidity of the tomatoes.