black beans

AuthorShannon
Rating
Yields1 Serving
 15 oz can of black beans
 1 roma tomato
 ½ tsp salt
 ¼ tsp cumin
 ½ tsp chili powder
 ¼ tsp cayenne pepper
 sprigs of cilantro
 1 garlic clove
 ¼ cup yellow onion
 1 tsp olive oil
 2 tbsp queso fresco
 lime slices
1

Finely dice onion and cilantro. Chop roma tomato. Press garlic clove through garlic press, or finely dice.

2

Heat a medium sized saucepan over medium heat. Add olive oil, onion and garlic. Cook until onion is translucent, about two minutes.

3

Add black beans, tomato, and spices to onion and garlic. Once bubbling, reduce heat to low and simmer for 15 minutes.

4

Crumble queso fresco over top and serve with white rice.

Ingredients

 15 oz can of black beans
 1 roma tomato
 ½ tsp salt
 ¼ tsp cumin
 ½ tsp chili powder
 ¼ tsp cayenne pepper
 sprigs of cilantro
 1 garlic clove
 ¼ cup yellow onion
 1 tsp olive oil
 2 tbsp queso fresco
 lime slices

Directions

1

Finely dice onion and cilantro. Chop roma tomato. Press garlic clove through garlic press, or finely dice.

2

Heat a medium sized saucepan over medium heat. Add olive oil, onion and garlic. Cook until onion is translucent, about two minutes.

3

Add black beans, tomato, and spices to onion and garlic. Once bubbling, reduce heat to low and simmer for 15 minutes.

4

Crumble queso fresco over top and serve with white rice.

black beans

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