Tuesday, April 3, 2012

black beans with cumin, lime and cilantro

these tasty beans come together lickety-split and are an inexpensive, low-fat, high fiber vegan base to be used for...
huevos rancheros
taco salad

are you ready? this is so easy...
take 2 cans of black beans and rinse them well to get all that canned bean juice junk off of them.

dice 1/2 yellow onion and 2 cloves of garlic.

saute the onions in 2T olive oil over medium heat for about 10-12 minutes. add the garlic, 1 1/2 tsp cumin, 1/2 tsp dried oregano and 1/2 tsp salt, stir it up and let the spices toast in the oil for a few minutes. add the beans. stir and turn off the heat.

add 4T+ chopped fresh cilantro (use the stems, too, they hold a lot of flavor!) and the juice from 1 lime.

stir and taste. add more salt/lime/cilantro as desired.


we will be enjoying these tonight in tacos and tomorrow in taco salad.

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