The simplicity of this recipe makes it one of the most versatile vegetarian standbys. Dress it up or down, onto nachos or into soup – never underestimate the power of black beans and salsa.
- ½ cup cooked black beans, drained and rinsed
- 2 Tbsp. prepared salsa
Mix the beans and salsa together. Heat them up in the frying pan in a little oil, margarine, or non-stick cooking spray. If you have a good nonstick pan they won’t stick, even with no oil. Don’t let them overheat or they’ll stick to the pan.
Season with salt, pepper, and hot sauce if you like. Allow ½ cup beans per person.