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Cumin-Scented Black Beans With Cilantro

Photo: Leigh Beisch

Prep time 20 mins
Cook time 15 mins
Yield 4 servings (serving size: 3/4 cup)
Add flavor to canned black beans with tomato, onion, bell pepper, cumin and cilantro and serve as a side dish with your favorite Mexican recipes.

Ingredients

  • 2 teaspoons canola or olive oil
  • 1 cup chopped red onion
  • 1 cup chopped tomato
  • 3/4 cup chopped green bell pepper
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 (15-ounce) can black beans, undrained
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon fresh lime juice
  • Reduced-fat sour cream (optional)
  • Crushed red chili flakes (optional)

Nutrition Information

  • calories 129
  • fat 3 g
  • satfat 0.0 g
  • monofat 1 g
  • polyfat 1 g
  • protein 5 g
  • carbohydrate 22 g
  • fiber 5 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 107 mg
  • calcium 50 mg

How to Make It

  1. Heat canola or olive oil in a large saucepot over medium heat. Add red onion, tomato, bell pepper, garlic, and cumin. Cook 4 minutes, stirring constantly, until tender.

  2. Add beans, reduce heat to medium-low, and cook 10 minutes.

  3. Add cilantro and juice, and serve. Garnish with sour cream and chili flakes, if desired.

  4. Note: Nutritional analysis includes Sugars 7g.