Spicy Corn and Black Beans

Sometimes I want to serve something other than Mexican rice with Mexican food. This is what I usually turn to. I like the color contrast, especially when served with red enchiladas.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1  tablespoon  oil
• 1⁄2 cup  chopped onion
• 1 (11 ounce) can corn
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (4 ounce) can  chopped green chilies
• 1  teaspoon cumin
• 1⁄8 teaspoon crushed red pepper flakes (or more if you like it extra spicy)

Directions

1. Heat oil in a large saucepan.
2. Add onion and cook until onion is softened.
3. Add remaining ingredients and cook until thoroughly heated, stirring frequently.