Eazy Mayan Black Beans

This is one of those simple, 5 ingredient recipes that is so easy to put together, yet it has a delicious, hearty flavor. This will serve 2 people when used as a topping for baked potatoes or rolled up in a tortilla. It is also wonderful heaped into a baked tortilla boat. (See the recipe in the August 2004 newsletter for an explanation on these tortilla boats.)


  • 1 15 oz. can black beans drained and rinsed
  • 1 cup fresh salsa: mild medium, or hot
  • ½ cup green onions chopped
  • ¾ cup frozen corn kernels
  • ¼ cup chopped fresh cilantro optional


  • Place all the ingredients except the cilantro in a saucepan and bring to a gentle boil. Reduce heat, cover and cook for about 12 minutes, stirring occasionally. Stir in the cilantro, if desired, let rest for 1 minute and serve.
  • Hint: This also makes a wonderful topping for brown rice, or for a simple recipe variation, add about ¾ cup of cooked brown rice to the bean mixture about 5 minutes before the end of the cooking time. This recipe adapts well to precooking: double the recipe, cook ahead of time, refrigerate half for use within the next 2 days, freezing the remainder for later use.


April 2016 McDougall Newsletter. Web Page: