2 cans black beans, drained and rinsed *if you don't do this step, you may want your spouse to be in another room the rest of the night
1 cup salsa (any kind you like, I used Newman's Own)
1 can (or two cups) vegetable broth
1 tsp ground cumin, to your liking
1/4 tsp chili powder
1 tbsp chopped cilantro (I used fresh and I eyeballed it)
1/4 cup onion, chopped
1 can black beans, once again drained and rinsed
1 can corn, or a cup frozen corn
1 4oz can of chopped green chili peppers
salt & pepper to taste
Combine the first six ingredients in a blender or food processor. Blend until somewhat smooth. I'll let you determine what consistency you want it. While blending, saute the onions in a little olive oil. To the onions, add the remaining can of black beans, the corn, 1/2 the can of chili peppers or if you are brave and can stand a little more spice, use the whole can. Also add in the mixture from the blender. Stir together, adding salt and pepper to your preferences. I covered and cooked this for about an hour to blend the flavors. It does not need an hour so if you want it faster, cook it for less time.
I also took this recipe as an opportunity to clean out my fridge. I added half a chopped tomato to the blender because I did not have enough salsa. So add anything you want!
I did serve this with a dollop of sour cream and corn chip on the side, which would no longer qualify this as a vegan recipe I suppose. But make of it what you wish. Give it a try. This recipe is full of protein and fiber and is incredibly filling.
|Total Fat||1.2 g|
|Saturated Fat||0.1 g|
|Polyunsaturated Fat||0.2 g|
|Monounsaturated Fat||0.2 g|
|Total Carbohydrate||45.5 g|
|Dietary Fiber||11.2 g|