Recipe by randeebergen
This recipe is a keeper because it's different than other chile recipes, it's VERY easy and VERY healthy, and everyone loves it.
Top Review by Susie D
I prepared this as a side dish to Garlic Beef Enchiladas #18387 so altered the recipe slightly. I had black beans in the freezer & used them. The difference was I only added 1 can of rotel tomatoes instead of the 5 called for in the recipe. I also decreased the cilantro to 1/2 cup. I really liked this recipe & will use it again to serve with Tex-Mex food as an alternative to refried beans. Thank you for sharing your recipe!
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 jalapeno pepper, chopped (optional)
- 1 cup fresh cilantro, chopped
- 5 (14 1/2 ounce) canssouthwestern tomatoes and green chilies
- 2 (14 1/2 ounce) cans black beans
- 1 (7 ounce) can diced green chilies
- 1 teaspoon oregano
- 1 teaspoon cumin
Directions See How It's Made
- Saute onion and garlic in olive oil.
- Add jalapeno pepper, if desired; this chile is spicy enough for most people without the jalapeno.
- Combine all ingredients, except the cilantro, in a pot or crockpot.
- Cook on low heat until the chile is warmed through.
- Add cilantro about 15 minutes before serving.
- Leftovers can be frozen and reheated later.