I made this dish up one day, when trying to come up with an alternative to refried beans. We ended up loving it and now my tacos don't seem like tacos without this mixture in it.
Black Beans & Corn
1/8 cup of finely chopped Onion
1/8 cloves finely chopped fresh Garlic
2 TBsp Olive Oil
15 oz black beans
2 cups frozen Corn (I prefer S&W)
4 to 5 dashes of Cumin
2 to 3 dashes of Pepper
5 to 7 dashes of Cayenne Pepper
3 dashes of Season Salt
1 TBsp finely chopped fresh Cilantro
2 to 3 TBsp of butter/margarine (we use ICBINB)
Sautee onion & garlic in olive oil, let them brown slightly. Rinse out a can of black beans and put in a pot of water, add the corn and bring to a boil. Drain. Add to the garlic & onion and cook over low heat. Stirring often. Add seasonings and when well mixed add the margarine (it will make it bind together well). Cover and cook 5 mins. Then let sit off heat a few minutes.
We put it on top of the meat in our tacos. Really adds a nice flavor.
Black Beans & Corn
1/8 cup of finely chopped Onion
1/8 cloves finely chopped fresh Garlic
2 TBsp Olive Oil
15 oz black beans
2 cups frozen Corn (I prefer S&W)
4 to 5 dashes of Cumin
2 to 3 dashes of Pepper
5 to 7 dashes of Cayenne Pepper
3 dashes of Season Salt
1 TBsp finely chopped fresh Cilantro
2 to 3 TBsp of butter/margarine (we use ICBINB)
Sautee onion & garlic in olive oil, let them brown slightly. Rinse out a can of black beans and put in a pot of water, add the corn and bring to a boil. Drain. Add to the garlic & onion and cook over low heat. Stirring often. Add seasonings and when well mixed add the margarine (it will make it bind together well). Cover and cook 5 mins. Then let sit off heat a few minutes.
We put it on top of the meat in our tacos. Really adds a nice flavor.
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