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Categories:
black beans canola oil onions garlic roma tomato salsa chili powder ground cumin Cheddar cheese lime juice cilantro
Viewed: 34 - Published at: 8 years agoIngredients
- 2 cups black beans (rinsed and drained or 19 oz) or 2 cups red kidney beans (rinsed and drained or 19 oz)
- canola oil or olive oil
- 1 small onions or 2 -3 green onions, chopped
- 2 garlic cloves, crushed
- 1 roma tomato, finely chopped
- 12 cup salsa
- 1 tablespoon chili powder
- 12 teaspoon ground cumin
- 1 cup cheddar cheese (shredded) or 1 cup monterey jack cheese (shredded)
- 1 tablespoon lime juice
- 14 cup cilantro, chopped
Method
- Mash the drained beans with a fork right in the can (or a bowl) until chunky.
- Don't squish them all--it's nice to keep some texture.
- In a large skillet, heat a drizzle of oil over medium-high heat.
- Saute the onion and garlic for a few minutes, until soft.
- Add the beans, tomato, salsa, chili powder, and cumin and cook until heated through.
- Stir in the cheese and lime juice and cook until the cheese begins to melt.
- Stir in the cilantro.
- Serve warm with tortilla chips.
