Cumin Black Beans with Garlic, Sweet Peppers and Fire Roasted Chilies on Steamed Quinoa

 4 cups cooked black beans

2 tablespoons extra virgin olive oil

1 tablespoon minced garlic

1 teaspoon freshly ground cumin

1/3 cup Ortega green chili salsa

2 tablespoons fire roasted chiles

1 cup chopped red yellow and red mini bell peppers

Cook the peppers to soften in a skillet or you can microwave them for about a minute or two, then add to the seasoned cooked beans mixture.

Seeve hot or cold over rice, quinoa, or even couscous if you want to be adventurous.

Casa Crema would be awesome dolloped on top. My choice of salsa is Chipotle-Peach.


If you divided the entire batch of seasoned black beans into six portions, each serving would have 205 calories.
Recipe and photography 

Paulette L. Motzko.

Copyright May either the 2017.