Easy Mayan Black Beans
By Mary McDougall
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.
Serves: 2
Prep Time: 5 min
Cook Time: 15 min
Ingredients
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
Directions
1
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.
Print Recipe
Print With Images
Print Without Images
Curious about whether a change in diet could improve your health? Learn why the nutrition behind our recipes is so important with our Starch Solution Certification Course.
Join the Conversation!
Whether you’ve tried the recipe, have a question or want to share your own healthy twist - your voice matters.