- Makes: 4 Servings
- Ready In: 10 mins
- Prep Time: 5 mins
- Cook Time: 5-10 mins
This dish is amazing with any mexican entree, and if you buy dried beans, is very cost-effective. Enjoy!
Nutritional Information (per serving)
- Calories: 120
- Fat: g
- Protein: 8g
- Carbohydrates: 22g
- Fiber: 8g
- Sugar: 1g
Ingredients:
- 2 cups Black Beans
1 teaspoon Chili, powder
1/2 teaspoon Onion, minced flakes
1/8 teaspoon Cumin, ground
1/4 teaspoon Garlic Powder
1/4 cup Tomato Sauce
1/8 teaspoon Salt
Directions:
- Method
- Combine all ingredients in a sauce pan and heat on medium heat until the beans are bubbly.
Notes: I use canned beans for this dish, but you can save money by using dried beans. Just follow the directions on the package for cooking, then add the seasonings to the cooked beans.
Linda Watson started the Cook for Good project after becoming obsessed with the national Food Stamp Challenge: living on a dollar a meal per person for a week. Her three-week experiment became a lifestyle, the website
CookforGood.com, the book
Wildly Affordable Organic, and now the Wildly Good Cook videos and teachers' training program. She teaches cooking classes and gives talks on thrift, sustainability, and food justice across the country. You can get more from Linda on
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