Friday, January 13, 2012

Vegetarian Mexican Black Bean

I am a huge fan of Mexican food. The more I learn about Mexican cuisine, I find there are
endless opportunities to eat healthy and hearty meals.
This is something I made up years ago trying to cut out meat in my diet.
It can be a dip, filling for burritos/enchiladas or eat it with rice.
Extremely versatile recipe.  Also cheap and mostly from the pantry.
Also roughly 220 calories per serving, it's a winner.

Serves 4.
1 15 oz can of black beans or red beans with the liquid from the can.
1 8oz can of tomato sauce
2 cups of frozen corn
1 chipotle pepper from can + 1 tbsp of sauce
1/2 med. onion chopped
2 cloves of garlic chopped
cilantro for garnish
1 tbsp oil
1 bay leaf
1 tsp of oregano
1 tsp of cumin
1 chili powder
salt and pepper to taste.

In a med sauce pan heat oil and add onion and saute till tender.
Add garlic and oregano, cumin and chili powder, stir and saute till well incorporated.
add chipotle, beans, tomato sauce, and bay leaf.
Stir and let in come up to simmer.
Add Frozen corn and simmer for 10 minutes.
Garnish with cilantro and serve.

Your choice of chips, rice, tortillas.
Also top it with cheese, sour cream.

*If you want to add more heat, try adding chopped jalapenos to the recipe.

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