One day I was playing around and trying to spice up a can of black beans as a side to my Cream Cheese Chicken Enchiladas with Salsa Verde and this is what it turned out to be. It is one of my favorite accidents.
It is so simple, you just take any mexican type of tastes and drop them in. Leftover salsa, rotel, cumin, chili powder, you decide. Here is my version but feel free to improvise!
This side costs right at a dollar depending on what price you find your beans at. I can find the organic variety at my local Whole Foods for just at $.99 per can. I use leftover flavorings, so there are no added costs.
Just a tip on the spices, coriander is the seed of the cilantro, so to brighten this up I add whichever one I have on hand.
Spicy Black Beans
1 can black beans (not drained)
1/4 cup leftover salsa (or rotel)
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coriander (or 2 tablespoons fresh cilantro)
Combine all ingredients in a small sauce pan and simmer on low for 15-20 minutes.
Garnish with sour cream, fresh cilantro and salsa.
Print Recipe: Click on the green “print friendly” icon at the bottom of this post, and check “remove images” for a printable version.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
