|I'm ashamed to call this a recipe|
Delicious, but embarrassingly simple. Mumble about how complicated they are to make when you bring these to a party and get asked for the recipe.
1 can of black beans
1/2 c. of your favorite salsa from a jar
2 Tbsp Panela cheese (omit to make vegan)
thin strips of red chile (optional)
Dump in can of beans and salsa and stir to combine. Cover, and heat until bubbling, stirring occasionally to make sure beans are not scorching at the bottom. When bubbling, turn heat to low and check consistency- if you want beans thicker, remove lid and cook until desired consistency is reached. If thinner/looser beans are required, add water and stir until heated through again.
Transfer to plates or a serving dish and garnish with crumbled Panela. Top with vibrant red chile strips, if using.
- Alternative salsa suggestions: Tomatillo (green), Chipotle, Peach Habañero
- Also good garnished with cilantro