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Mexicana Mixed Beans with Corn Bread
cup thick-and-chunky salsa
can (15 ounces) black beans, undrained
can (15 to 16 ounces) chili beans in sauce, undrained
can (15 to 16 ounces) garbanzo beans, rinsed and drained
two-inch squares corn bread or corn muffins, warmed
Sour cream, if desired
Chopped fresh cilantro, if desired
Mix salsa and beans in 12-inch skillet. Cook over medium-high heat, stirring occasionally, until hot.
Serve bean mixture over corn bread. Top with a dollop of sour cream. Sprinkle with cilantro.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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