Ingredients
2 16-oz. cans black beans, rinsed and drained
2 tsp. vegetable oil
1 medium onion, finely chopped
1 medium green bell pepper, diced
2 jalapeño peppers, seeded and minced
2 cloves garlic, minced
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/8 tsp. cayenne pepper
14-oz. can Mexican-style stewed tomatoes
3/4 cup water
1 cup fresh or frozen corn kernels
1/3 cup chopped fresh cilantro
Preparation
In large nonstick pot, heat oil over medium heat. Add onion, bell pepper, jalapeño and garlic and cook, stirring often, until vegetables begin to soften, 5 minutes. Add spices, tomatoes, beans and water, and simmer 15 minutes. Stir in corn and cook 1 minute. Stir in cilantro and serve.
