Mexican Black Beans Ww Recipes

MEXICAN BLACK BEANS

Steps:

• Heat oil in heavy large saucepan over medium-high heat.
• Add garlic, chili and cumin and sauté 30 seconds.
• Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher.
• Continue boiling until thick, stirring frequently, about 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.
• I add the monterey jack cheese on top and microwave for 2 minutes to melt the cheese.

MEXICAN BLACK BEANS (WW)

Steps:

• In medium saucepan, heat oil over medium heat; add onion, bell pepper, jalapeño and garlic.
• Sauté, stirring occasionally, until vegetables are wilted, about 8 minutes.
• Add chili powder, bay leaves, cumin and oregano; sauté, stirring, 1 minute.
• Add beans, broth, salt and pepper. Increase heat to high; bring to a boil and lower heat to medium-low.
• Gently simmer, stirring occasionally, until creamy and tender, about 30 minutes.
• Remove bay leaves; stir in cilantro and serve.
• EACH SERVING (1/2 cup) PROVIDES: 1 Fat, 1/2 Vegetable, 2 Proteins, 5 Optional Calories.
• PER SERVING: 219 Calories, 11 g Protein, 6 g Fat, 32 g Carbohydrate, 23 mg Sodium, 0 mg Cholesterol, 3 g Dietary Fiber; 4 points.

MEXICAN BLACK BEANS AND RICE

Steps:

• Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
• Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
• Remove from the heat and stir in cooked rice until coated. Season with salt.