A Side of Black Beans and Corn

"I served this insanely easy side-dish with my mexican chicken, which is also posted. It was so fast and so easy, I STILL can't believe it. Use a can of niblets corn, in mexican if you can!"
 
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photo by morgainegeiser photo by morgainegeiser
photo by morgainegeiser
photo by michEgan photo by michEgan
Ready In:
10mins
Ingredients:
7
Serves:
4
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ingredients

  • 1 (8 ounce) can black beans, rinsed and drained
  • 1 (4 ounce) can corn, mexican if possible
  • 1 teaspoon ground cumin
  • 1 onion, diced
  • 1 teaspoon olive oil
  • 1 tablespoon taco seasoning, chipotle flavor
  • 1 tablespoon hot sauce (optional)
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directions

  • Heat oil in pan on medium heat.
  • Add onions, cumin powder, cooking til onions are soft.
  • Add beans, corn, taco seasoning.
  • Stir, lower heat to medium-low and cook til warm, mixed, stirring constantly so beans don't stick.
  • Add hot sauce, stir and heat for another minute.

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Reviews

  1. Very easy, and is a great side to every mexican or southwestern dish. I like this on taco night, and I have even used this to stuff poblano peppers with some mexican melting cheese.
     
  2. excellent and easy.
     
  3. very good and easy side dish. I halved the beans and doubled the corn (I just switched the amounts because I wanted more corn than beans). I didn't use mexican corn so I added peppers and tomatoes. I left out the cumin and only added the taco seasoning.
     
  4. Very easy, like morgainegeiser, I like more corn than beans, I also like less onion, I added a little chili powder to the recipe and cheese on top. Soooo easy and felt so good to use left-overs in the refrigerator. Will make again. Thanks.
     
  5. This was quick, easy and very tasty. I doubled the amount of corn, I simply like corn more than black beans. Will make again, thanks.
     
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