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This is a favorite at our house. It has many things to love...it's tasty, healthy, colorful, inexpensive, and easy to make. If I don't have time to make the tortillas from scratch, I just make a pot of plain rice instead. When ladled over the rice, the sauce from the beans and corn mixes with the rice and tastes delicious. :-) This would also be great (and very convenient) with storebought tortillas.
Southwestern-style Black Beans and Corn with Tomatoes
3 cans black beans, rinsed and drained
1 can diced tomatoes with chili peppers
approx. 2 or 2.5 cups frozen corn niblets
1 small/medium onion, diced
1/2 cup diced bell peppers (optional)
approx. 3 TBS butter, olive oil, or canola oil (your choice)
salt
garlic powder
chili powder
powdered cumin
water
In medium/large pot over medium heat, sweat onions and bell peppers in your choice of oil until onions are tender and translucent. Add rinsed and drained black beans, tomatoes with juices, and corn. Stir and add a little bit of water so that it has the consistency of a very thick soup. Add about 1/8 to 1/4 tsp chili powder, salt to taste, approx. 1 TBS garlic powder (you could use about 3 fresh garlic cloves would instead, but in that case mince and sweat them in step one with the onions and peppers), and approx. 1 to 1.5 tsp ground cumin, or to taste. Stir well and bring to a boil, then lower heat to simmer and cook for about 10 minutes or so, stirring occasionally and letting the flavors meld. Taste again and adjust seasonings as necessary. Enjoy! This is basically the Lenten version, but you could also add some grated cheese and/or some sour cream for a treat. :-)
God bless,
Mrs. Bear
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