Black Beans and Corn Recipe

Black Beans and Corn Recipe

2 canned black beans (15 oz); strained & washed
2 canned green chilies (4 1/2 oz); chopped
1 canned tomatoes (Mexican Stewed, 14 1/2 oz); not drained
1 canned tomatoes (14 1/2 oz); diced & not strained
1 canned whole kernel corn (11 oz); strained
4 pcs of scallions; sliced
2-3 Tbsps of chili powder
1/2 tsps of garlic; minced & dried

Combine black beans, green chilies, Mexican stewed tomatoes, regular diced tomatoes, kernel corn, onions, chili powder, and garlic in a crockpot (about 4 quarts). Mix well.

Cover with lid. Set heat to low. Cook ’til beans are according to your desired tenderness (about 4-5 hours). Stir in sour cream. Return the lid.

Cook for another half hour, stirring occasionally. Use as topping for tortilla chips and sprinkle with grated Cheddar prior to serving.

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