Black Bean & Corn Bake

Course: Main Course

Cuisine: Mexican

Servings:

Author: Sherry Moman

Ingredients

2 cans black beans rinsed and drained
3 ears fresh corn kernels
1 onion chopped
3 large garlic cloves minced
Bueno chopped green chile to taste
14 1/2 ounces fire roasted diced or crushed tomatoes
1 teaspoon chipotle chile powder
1 teaspoon oregano
1 teaspoon cumin
4 tablespoons brown sugar
Garnishes:
cilantro
sour cream
shredded cheese
avocado

Instructions

Preheat oven to 350. Spray a 13x9 dish with Pam.
Put all ingredients in dish and stir to mix. Add a little ketchup if too dry.
Bake for 30 minutes, stir, and adjust seasonings to taste. Continue baking about 15-20 more minutes.
Serve hot or at room temperature with grilled meats, poultry or fish.
Garnish with cilantro, sour cream, cheese or avacodo.
Good also as a dip or a filling for wraps or tacos.

Notes

Substitutions:
Rotel diced tomatoes & green chilies for green chiles and crushed tomatoes.
Chopped chipotle peppers in Adobe for chipotle chile powder.
Molasses for brown sugar.
Your favorite barbeque sauce for tomatoes & brown sugar.

Bueno green chiles are in the frozen food section at Harris Teeter.

Cooked Chorizo sausage, bacon or another kind of meat may be added.
Sprinkle sharp cheddar cheese on top if desired to melt.

Recipe By: Sherry Moman
Serving Size: 6

Sha Cha Beef Stir Fry

Pesto Pasta with Chicken, Asparagus and Sun Dried Tomatoes

Cuban Style Roast Pork

Peruvian Kebabs with Beef Heart

Pork Satay With Thai Spices and Peanut Sauce