Monday, January 28, 2013

Spicy Black Beans

Perfect accompaniment to a Mexican meal!

serves 4 ( about 1/2 c. =  2 points +)
2 tsp. canola oil
1 c. chopped red bell pepper
1 jalapeno pepper, finely chopped
2 T. lime juice
1/4 tsp. salt
1 can ( 15 oz) black beans, drained and rinsed
2 T. chopped, fresh cilantro

Heat a large nonstick skillet over medium heat. Add oil. Add peppers and cook for 4 minutes. Add lime juice and salt. Add beans and heat through. Top with cilantro.

"Cooking Light"

1 comment:

  1. This is a recipe I learned in Mexico. It can also be made with less calories (no oil) by just simmering the veggies until soft in a TBSP of water. It tastes the same, especially if you add salt. :)


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