Photo by: Leigh Beisch

Cumin-Scented Black Beans With Cilantro

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.

  • Yield: 4 servings (serving size: 3/4 cup)


  • 2 teaspoons canola or olive oil
  • 1 cup chopped red onion
  • 1 cup chopped tomato
  • 3/4 cup chopped green bell pepper
  • 2 none garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 none (15-ounce) can black beans, undrained
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon fresh lime juice
  • none Reduced-fat sour cream (optional)
  • none Crushed red chili flakes (optional)


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.

Note: Nutritional analysis includes Sugars 7g.

Nutritional Information

Amount per serving
  • Calories: 129none
  • Fat: 3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Protein: 5g
  • Carbohydrate: 22g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 107mg
  • Calcium: 50mg

Go to Full Version of

Cumin-Scented Black Beans With Cilantro Recipe