Easy Mayan Black Beans
Prep: 5 minutes Cook: 15 minutes
This is one of those simple, 5 ingredient recipes that is so easy to put together, yet it has a delicious, hearty flavor. This will serve 2 people when used as a topping for baked potatoes or rolled up in a tortilla. It is also wonderful heaped into a baked tortilla boat.
- 15 ounce can black beans, drained and rinsed
- 1 cup fresh salsa
- 1/2 cup green onions, chopped
- 3/4 cup frozen corn kernels, thawed
- 1/4 cup fresh cilantro, chopped
Place all the ingredients except the cilantro in a saucepan and bring to a gentle boil. Reduce heat, cover and cook for about 12 minutes, stirring occasionally. Stir in the cilantro, if desired, let rest for 1 minute and serve.
Hint: This also makes a wonderful topping for brown rice, or for a simple recipe variation, add about 3/4 cup of cooked brown rice to the bean mixture about 5 minutes before the end of the cooking time. This recipe adapts well to precooking: double the recipe, cook ahead of time, refrigerate half for use within the next 2 days, freezing the remainder for later use.