Spicy Black Beans with Tomatoes and Corn
On days where you want to skip the meat, these spicy black beans with tomatoes and corn can be a great source of vegetarian protein.
- 1 fresh serrano or jalapeno pepper
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1 can black beans, rinsed and drained (14 ounces)
- 1 can tomatoes w/chilies, undrained (14 ounces)
- ⅔ cup frozen corn
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 2 tablespoons fresh cilantro, chopped
Split chili pepper lengthwise andremove seeds/ribs. Mince pepper.
Heat olive oil in a medium saucepan (2 1/2 quart). Add chili pepper and garlic. Sauté for a few minutes until both begin to soften.
Add black beans and tomatoes. Cook for a few minutes and then add corn, chili powder, and cumin. Cook over medium heat for 15-20 minutes. Remove from heat and add cilantro just before serving.
When you prepare the chili pepper, use gloves and do not touch your eyes (or any other body part) before washing your hands.
If you’re watching your sodium intake, it’s important that you choose canned veggies without added sodium. Those will usually be labeled “reduced sodium”. If you can’t get reduced sodium beans, rinsing them can help reduce the sodium content somewhat.
To store the dish, allow it to cool to room temperature first. Once cooled, transfer to an airtight container and refrigerate for up to 5 days.
You can also freeze the dish after it has cooled to room temperature. Freeze in bags or a container and defrost before use.
Calories: 157kcal | Carbohydrates: 27g | Protein: 8g | Fat: 2.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 339.3mg | Potassium: 372.2mg | Fiber: 7.6g | Sugar: 4.9g | Net carbs: 19.4g