Mexican Black Beans
Ingredients
- 1 can black beans, rinsed and drained (or 1 1/2 c. black beans, fully cooked from dry beans)
- 1/2 cup frozen corn
- 1/4 cup diced red bell peppers
- 1/2 cup beef or chicken stock/broth
- 1 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt, to taste
- 2 tbsp minced cilantro
Instructions
- Combine black beans, corn and red bell peppers in a skillet. Add stock/broth, cumin, garlic powder and salt to taste.
- Bring liquid to a boil and simmer until thickened, about 5 minutes over medium heat. Remove from heat, adjust salt if needed and stir in cilantro.
Notes
One of my favorite things with this dish is that it tastes great warm, but it tastes equally as good cold. So, feel free to serve it however you’d like.
And since I’m always trying to come up the perfect side dish for tacos, I’d love to hear what you usually serve with them.