Cumin-scented black beans and corn with chipotle couscous
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ¾ | teaspoon | Ground cumin |
| ¼ | teaspoon | Ground red pepper |
| 1 | medium | Onion; diced |
| 1 | small | Red bell pepper; diced |
| 16 | ounces | Cooked black beans; drained and rinsed |
| 1 | cup | Frozen corn kernels |
| 2 | mediums | Tomatoes; diced |
| ½ | cup | Cilantro; minced |
| 10 | ounces | Couscous |
| 2 | cups | Water |
| 2 | Chipotle peppers; minced | |
Directions
Heat oil in a large non-stick skillet over medium heat; stir in cumin and red pepper. Add onion and bell pepper. Cook, stirring until onion is slightly browned, 5 to 6 minutes. Add beans and corn, and cook until heated through.
Heat 2 cups water to a boil in microwave. Put couscous in a large serving bowl and pour water over, cover and let stand for 5 minutes. Add minced chipotle peppers to couscous and fluff with a fork.
To serve, divide couscous among serving plates and top with black bean mixture. Garnish with tomatoes and cilantro.
Per serving: 514 Calories; 5g Fat (9% calories from fat); 22g Protein; 97g Carbohydrate; 0mg Cholesterol; 158mg Sodium Recipe by: Chicago Tribune (modified) Posted to Digest eat-lf.v097.n187 by Joanne McAndrews Eisenman <jmca@...> on Jul 24, 1997