Teresa's Black Beans and Corn

Created to be a side with other southwestern/mexican style entrees which always seem full of protein but lacking in the vegetable department. Hopefully you'll find it works for you the same.

• Ready In: 15 mins
• Serves: 6-8
• Yields: 4 cups

Ingredients

• 1 (16 ounce) can corn, drained
• 1 (16 ounce) can black beans, drained
• 1 (15 ounce) can Rotel tomatoes & chilies
• 1  teaspoon cumin
• 1  teaspoon cayenne pepper
• 1  teaspoon  smoked paprika (or regular paprika and 1/4 tsp liquid smoke)
• 1  teaspoon garlic powder (or a couple cloves garlic chopped, to taste)
• 2  tablespoons cilantro (to taste)

Directions

1. Put everything in the same pot and bring to a boil.
2. Turn down to simmer for 5 minutes, or till heated through.