Spicy Corn and Black Beans

Here's a colorful vegetable dish laced with Southwestern flavors. In summer, substitute 1 1/2 cups cooked fresh sweet-corn kernels for the canned corn.

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  • prep time 15 min
  • total time 15 min
  • ingredients 9
  • servings 6
 

Ingredients

1
tablespoon oil
1/2
cup chopped onion
1
(11-oz.) can vacuum-packed whole kernel corn, undrained
1
(15-oz.) can black beans, drained, rinsed
1
(4.5-oz.) can chopped green chiles, undrained
1
tablespoon chopped fresh cilantro
1
teaspoon cumin
1/4
teaspoon salt
1/8
teaspoon crushed red pepper flakes

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LOCATION

Steps

  • 1 Heat oil in large saucepan over medium-high heat until hot. Add onion; cook 2 to 3 minutes or until onion is tender, stirring occasionally.
  • 2 Add all remaining ingredients; mix well. Reduce heat to medium; cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
  • 1 Heat oil in large saucepan over medium-high heat until hot. Add onion; cook 2 to 3 minutes or until onion is tender, stirring occasionally.
  • 2 Add all remaining ingredients; mix well. Reduce heat to medium; cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
140
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
470mg
470%;
Total Carbohydrate
22g
22%
(Dietary Fiber
5g
5%
  Sugars
4g
4%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
8%;
Calcium
4%;
Iron
8%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.