2 15 oz. cans black beans, drained
1 cup onion, chopped
2 bay leaves
4 cloves garlic, minced
1 tablespoon cilantro
14 oz. can diced tomatoes (low sodium)
1/2 cup frozen corn niblets, thawed
1 cup hot cooked rice
1/4 cup jalapeño jack cheese, shredded
1/2 teaspoon cumin
1/2 teaspoon chili powder
red pepper flakes to taste (optional)
Saute 3/4 cup onions, garlic, and bay leaves in oil.
Add black beans, cilantro, tomatoes, cumin, chili powder, red pepper flakes, and corn. Simmer until heated through and flavors meld.
Make a mold of cooked rice on a platter. Pour bean mixture over the rice. Garnish with 1/4 cup chopped onions. Sprinkle cheese over the beans.
Serving size: 1/4 cup rice and 1 1/4 cup beans