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A super easy and quick Mexican style side dish. Perfect with tacos, enchiladas or fajitas!
In a medium saucepan over medium heat add olive oil, onion and garlic. Let the mixture bloom for 2 minutes. Add the chicken stock, cumin, garlic salt and pepper. Bring this mixture to a simmer.
Add the drained and rinsed beans. Bring to a simmer, cover and let it cook for 20-30 minutes, stirring occasionally and checking the liquid level. Add more stock if needed. As you stir, lightly mash the beans, but also leave some whole.
Taste and adjust seasoning if needed. Spoon into a large bowl and top with cotija cheese and fresh cilantro! Enjoy!
These crunchy vegetarian tostadas are loaded with black beans seasoned with garlic and cumin, thinly sliced kale, roasted butternut squash, diced red onion and avocado sour cream. Perfect for Meatless Mondays!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!