Black Beans--Two Ways

I planned on writing about the joy of college hoops and how excited I was about the Maryland/UVa game...however, it was pretty painful so we will focus on a much happier topic, one of my very favorite foods, black beans!

My friend and neighbor, Katherine, requested that I include this easy recipe for black beans. These are a perfect addition to tacos, fajitas, or as a topping for brown rice.

Easy Black Beans

1 tablespoon olive oil
1  chopped onion
1 chopped tomato
1 can black beans (rinsed)
1 tablespoon cumin
1 tablespoon chile powder
1/2 cup water

Heat oil over medium/high heat
Add onion and saute for 5 minutes
Add tomato, black beans, cumin, chile powder, and water
Simmer until beans are thickened (about 10 minutes)

**If you have a cast iron skillet, I recommend using it for these recipes because it gives the beans a nice smoky flavor.

Black Bean Enchiladas (one of my very favorite recipes)

I make this recipe different every time so use your imagination and add any Latin flavors that you like!

1 tablespoon olive oil
2 chopped red peppers
1 chopped red onion
1 cup frozen corn
1/2 cup sliced mushrooms
1/2 cup tomatoes
1 can black beans (rinsed)
2 tablespoons chili powder
1 tablespoon cumin
1/2 cup salsa
1/2 cup water
2 lime wedges
1 cup cheddar cheese
6 whole wheat tortillas
1 can enchilada sauce (Kroger has a delicious chipotle flavored sauce that comes in a glass jar)

Saute peppers and onions in olive oil for 5 minutes
Add frozen corn, tomatoes and mushrooms and saute for 2 minutes
Add black beans, chili powder, cumin, salsa, and water and simmer for 10 minutes or until filling is thickened
Remove from heat and squeeze in lime juice

Put filling on tortilla, sprinkle with cheese, and roll up
Add to glass pan sprayed with cooking spray
Continue until you have used all of your filling
Cover rolled tortillas with enchilada sauce
Bake at 350 degrees for 30 minutes

Put on your best sombrero and throw a fiesta!!!!