Teresa's Black Beans and Corn |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Created to be a side with other southwestern/mexican style entrees which always seem full of protein but lacking in the vegetable department. Hopefully you'll find it works for you the same. Ingredients:
1 (16 ounce) can corn, drained |
1 (16 ounce) can black beans, drained |
1 (15 ounce) can rotel tomatoes & chilies |
1 teaspoon cumin |
1 teaspoon cayenne pepper |
1 teaspoon smoked paprika (or regular paprika and 1/4 tsp liquid smoke) |
1 teaspoon garlic powder (or a couple cloves garlic chopped, to taste) |
2 tablespoons cilantro (to taste) |
Directions:
1. Put everything in the same pot and bring to a boil.
2. Turn down to simmer for 5 minutes, or till heated through.
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