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Nutrition Facts
Serving Size 1 (160g) Recipe makes 6 servings
Calories 203
Calories from Fat 28		(13%)
Amount Per Serving		%DV
	Total Fat 3.1g	4%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3mg		0%
Potassium 509mg		14%
Total Carbohydrate 33.5g		11%
	Dietary Fiber 11.7g	46%
	Sugars 0.9g
Protein 11.9g		23%
detailed view... how is this calculated?

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Black Beans Por Cortesía Leslie With Lime and Cumin

Recipe #196688 | 20 min | 10 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Pot Scrubber
Nov 19, 2006

I got this recipe from my dear friend Leslie, cohost of the Canadian Forum. (Por cortesia means "courtesy of" She was very thoughtful and sent to me a package of Canadian magazines for my birthday. I made this dish as a side to chicken fajitas and Mexican rice. Then- the next day I had these beans as leftovers wrapped in a steamed flour tortilla with leftover Mexican rice and they were sublime! Better than the chicken fajitas, themselves. Vegetarians should try these. The beans wrapped in tortillas along with Mexican rice form a "complete protein." Vegetarians know what I mean by this. Excelente!

SERVES 6 (change servings and units)

Ingredients

2 (19 ounce) cans black beans, drained and rinsed
1 tablespoon vegetable oil
1 onion, finely chopped
2 garlic cloves, minced
2 teaspoons ground cumin
1/4 cup fresh cilantro or fresh coriander
1 teaspoon lime rind, grated
1 tablespoon lime juice
salt, to taste
pepper, to taste

Directions

1
Drain and rinse the two cans of black beans.
2
In a large skillet, heat oil over medium high heat: Cook onion, garlic, and comino (cumin)for five minutes until softened.
3
Add beans and cook while stirring often, for five more minutes until hot and heated though well.
4
Stir in fresh Cilanto/coriander, lime rind, and lime juice.
5
Serve as a side dish with a mexican meal or do yourself a favor and wrap into a steamed flour tortilla with Mexican rice. Muy bueno -- Amigos/amigas!

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Featured Reviews for This Recipe

From: Nado2003

On Jan 12, 2009

I followed the recipe for the most part. The onion, garlic and cumin got a little dry as did the beans. I added a little bit of water as I go along to make sure I did not burn them. I added the juice of a large lime and that was wonderful. Thank you.

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From: Maito

On Dec 6, 2008

This was fantastic in vegetarian tacos, but was also great plain, so would make a nice side dish as well. It is quick and easy too. I doubled the garlic and didn't measure the lime, but used a whole one. Yum!

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From: Mom2Rose

On Jun 30, 2008

ZWT4: I used fresh cilantro in this bean dish! It was tasty!! We served it along with a rice side dish!

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From: Sarah_Jayne

On Jun 28, 2008

I enjoyed these mixed up in a tortilla with some coconut rice I made for the African region. However, on their own I found them perhaps a bit too dry. I am not sure if maybe the black beans I can find over here in the UK are a bit different than 'normal' but they needed some moisture for me but I did enjoy the flavor and will make them again as a base recipe and see what I can do to give them a bit more juice, so to speak. Made for ZWT4.

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