Black Beans and Tomatoes - Hot and Spicy
Servings
Prep Time
Cook Time
Ready In
Recipe: #1252
October 24, 2011
Categories: Comfort Food, Side Dishes, Beans, Vegetables, Mexican, North American, Pacific Northwest, Pacific Rim, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Fall/Autumn, Halloween, Labor Day, Skillet, Stove Top, Heart Healthy, High Fiber, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy more
"Tingley beans and tomaotes, lovely lunch dish or a side for a buffet, or even for dinner with a crusty bun."
Ingredients
Nutritional
- Serving Size: 1 (55.5 g)
- Calories 188.4
- Total Fat - 1.3 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 3.1 mg
- Total Carbohydrate - 33.6 g
- Dietary Fiber - 8.3 g
- Sugars - 1.2 g
- Protein - 11.6 g
- Calcium - 67.9 mg
- Iron - 2.7 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.5 mg
Step 1
Coat a large nonstick skillet with veggie spray. add olive oil, and place over medium high heat until hot. Add garlic, sauté until tender. Add chopped tomatoes, reduce heat and cook uncovered 6 minutes or until mixture is slightly thickened. Stir in beans, cayenne pepper and cilantro, cover and cook 5 minutes or until thoroughly heated. Garnish with fresh cilantro if desired.
Tips & Variations
- Vegetable oil/cooking spray
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