Mexicana Mixed Beans with Corn Bread

Mexicana Mixed Beans with Corn Bread

This recipe is perfect to serve when you need dinner in a hurry. Keep a package of corn muffin mix on hand, or keep store-bought corn muffins in your freezer.

Prep Time

05

Minutes

Total Time

10

Minutes

Makes

4

servings

1
cup thick-and-chunky salsa
1
can (15 ounces) black beans, undrained
1
can (15 to 16 ounces) chili beans in sauce, undrained
1
can (15 to 16 ounces) garbanzo beans, rinsed and drained
4
two-inch squares corn bread or corn muffins, warmed
Sour cream, if desired
Chopped fresh cilantro, if desired
  1. Mix salsa and beans in 12-inch skillet. Cook over medium-high heat, stirring occasionally, until hot.
  2. Serve bean mixture over corn bread. Top with a dollop of sour cream. Sprinkle with cilantro.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 510
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 4g,),
  • Cholesterol 45mg;
  • Sodium 1520mg;
  • Total Carbohydrate 97g
    • (Dietary Fiber 19g,
  • Protein 27g;
*Percent Daily Values are based on a 2,000 calorie diet.