Prep 5 mins
Cook 5 mins
Colorful, tasty and easy. This versatile dish can be a side dish, a nice filling for tacos, topping for quesadillas, even a salsa to serve with chips. I use it to dress up a dinner of tacos or quesadillas made from left overs.
- 2 garlic cloves, minced
- 1 small onion, chopped
- 1⁄2 red pepper, chopped
- 1⁄4 cup cilantro, chopped
- 1 (12 ounce) can corn, drained
- 1 (12 ounce) can black beans, drained
- 1⁄2 ounce triple sec
- 1⁄2 ounce tequila
- 1 lime
- 1 teaspoon olive oil
- 1⁄2 teaspoon red pepper flakes (optional)
- Sautee garlic, onion and pepper in the olive oil until they are soft.
- Add the corn and beans. fill a shot glass halfway with triple sec and the other half with tequila (mini margarita) and pour over the mix.
- add in the red pepper flakes (you can adjust the amount depending on the heat you like).
- When the liquid is reduced, squeeze the juice from one lime over the whole mix.
- Turn off the flame and add in the cilantro.
I served these with Karen from Colorado's Recipe #14899. The relish was tasty (though the flavor of the "margarita" didn't really come through) and provided a nice complement to the spicy quiche.