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."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Ms B. photo by Ms B.
Ready In:
15mins
Ingredients:
7
Serves:
6
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ingredients

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directions

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

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Reviews

  1. Modmom50
    Very easy and very tasty. Can't beat a combo like that :) Made according to directions though it did simmer a bit longer than normal as daughter was a bit late getting off work tonight. I found that flavors were very well blended at least for us and daughter announced it was definately to go on the permament list. Served with tilapia and a green salad.
     
  2. Bergy
    Excellent variation of the same ol' same ol' We totally enjoyed it
     
  3. PaulaG
    This made a very nice side for smoked chicken. A finely diced jalapeno was substituted for the green chili.
     
  4. DDW7976
    I wanted a different side for a quick fajita meal and this fit the bill. Easy to make, great taste. I was unsure if the corn was to be drained or not so I used some of the liquid from the corn in the dish. Everyone liked it and the neighbor took the recipe home. It was a good find.
     
  5. Ms B.
    I prepared this using fresh sweet corn cut from the cob. I added it to the pan when the onions started to wilt and sautéed a bit in the oil before adding the green chilies, beans, and seasoning. I upped the red pepper flakes to increase the heat a bit. This is a nice side, and with the beans as protein could even be the main course of a lighter veggie meal.
     
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Tweaks

  1. Kay D.
    I served this last night with enchiritos. Not spicy at all unless you bite directly into a pepper flake, so I may add more next time. I think this would have been better using dried black beans instead of the canned, letting the cumin marry with the beans all day. The flavors didn't really get a good chance to mingle. Still, it tasted good and was pretty, more interesting than plain old beans or rice.
     

RECIPE SUBMITTED BY

“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter. I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner. During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly. I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture. DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
 
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