Yes, I have been on a Mexican kick lately! I just love the flavors of the Mexican cuisine, and let’s face it, it always justifies a Margarita! With this one I wanted to go meat free for meatless Monday, and it was a great success. It was healthy, delicious and filling. everybody loved it! Who said healthy doesn’t taste good??
What you’ll need:
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, finely chopped
- 1 red bell pepper, seeded and chopped
- 1 can black beans, drained and rinsed
- 1 bag frozen corn, about 10 oz
- 1 tbsp salt
- 1 1/2 tsp ground chili powder
- 1 tsp ground cumin
- 1 can Hunt’s Petite Diced Tomatoes with green chiles, undrained
- mexican shredded cheese
- white rice
In a large sauce pan, add 1 tbsp of olive oil and sauté onions for about 4 minutes over medium heat. Add garlic and sauté for another minute. Add peppers and jalapeño and sauté for another 5 minutes.
Add corn and cook for about 5 minutes. Add salt, cumin and chili powder and stir well.
Add beans and tomatoes, stir well. At this point you can stir in cooked white rice (as much as you prefer), in order to have a mixed bowl. I prefer to serve it over a bowl of white rice. Either way, let it simmer on low for about 5 minutes, then serve in bowl, topped of with cilantro and shredded Mexican cheese.
Buen Provecho!
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