Note: This recipe is suitable for those following a vegetarian (meat-free) diet. However, it may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets.
This is a scrumptious and easy recipe. If you have leftovers, consider serving the beans on a salad the next day.
Prep time: 30 to 40 minutes
2 15 oz. cans black beans, drained
1 c. onion, chopped
2 bay leaves
4 cloves garlic, minced
1 tbsp. cilantro
14 oz. can diced tomatoes (low sodium)
½ c. frozen corn niblets, thawed
1 c. hot cooked rice
¼ c. jalapeño jack cheese, shredded
½ tsp. cumin
½ tsp. chili powder
red pepper flakes to taste (optional)
Sauté ¾ cup onions, garlic, and bay leaves in oil.
Add black beans, cilantro, tomatoes, cumin, chili powder, red pepper flakes, and corn.
Simmer until heated through and flavors meld.
Make a mold of cooked rice on a platter.
Pour bean mixture over the rice.
Garnish with ¼ cup chopped onions.
Sprinkle cheese over the beans.
Serving size: ¼ cup rice and 1¼ cup beans
Nutritional analysis (per serving):
15 g protein
3 g fat
2 g sat. fat
55 g carbohydrate
12 g fiber
8 mg cholesterol
765 mg sodium
157 mg calcium
3.4 mg iron
Note: Nutritional analysis may vary depending on ingredient brands used.
Variations and suggestions:
If you do not have canned tomatoes, try using salsa. Add sliced red peppers.