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Ingredients
0 servings
½ cupgolden raisins
⅔ cupwater
hot
1 tablespooncanola oil
1 ½ cupsyellow onion
diced
2garlic cloves
thinly sliced
kosher salt
freshly ground black pepper
1 teaspoonground Mexican chiles
such as ancho
2 tablespoonstomato paste
1 x 15 ouncecan black beans
rinsed and drained
½ cupfrozen corn kernels
fresh or thawed
½ cupsharp cheddar
shredded, Monterey Jack, or a blend
2 tablespoonsfresh cilantro leaves
chopped, optional
Instructions
Step 1
In a small bowl, cover the raisins with the hot water. Let soak.
Step 2
Heat the oil in a large skillet over medium heat. Add the onion, garlic, ½teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until the onion just starts to turn translucent, about 3 minutes. Add the ground chiles and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.
Step 3
Stir in the beans, corn and raisins with their soaking liquid. Bring to a boil, then reduce the heat and simmer for 5 minutes.
Step 4
If serving alone or with tortillas or rice, top with the cheese and the cilantro. If using as empanada filling, cool completely, then stir in the cheese and the cilantro.
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