These Short-Cut Salsa Black Beans are quick and easy side dish for so many different meal ideas from eggs and toast to chicken enchiladas.
I’ve always been a fan of Sandra Lee.
Maybe it’s the similar name, Sandra Lee, Melissa Lee? Maybe it’s the cool tablescapes or fun cocktails she makes on her shows? Who knows? In any case, I’m generally a fan of her recipes and am thankful to anyone trying to help me get a meal on the table quicker.
I came across one of her recipes using refried black beans several years ago from one of her Semi-Homemade cookbooks. I had never seen nor used refried black beans and thought I’d give it a whirl!
I modified the recipe a few years ago and do not remember her exact recipe any longer, however I think my version is pretty good and not to mention quicker and easier to make!
This recipe is a great side with some eggs and potatoes and makes for a hearty breakfast. On occasion I will serve these beans for dinner with enchiladas, tacos or quesadillas.
I know they may not look delicious from this picture. Give it a chance, it is refried black beans after all. I don’t know if they were really meant to be a “pretty” food.
Spoon a helping onto a dish and serve with a sprinkling of cilantro. If I happen to have a small can of diced green chilies, I might add a tablespoon or two and stir in with the salsa. I’m pretty sure Sandra used this in her original recipe, however if I don’t have any in the pantry I just go without and it’s fine. If I also happen to have sour cream on hand, I might add a little dollop on top if I’m feeling a little decadent.
- 1 can (14.5 oz) Refried Black Beans
- ¼ cup Salsa
- ¼ cup Chopped Cilantro
- Optional toppings: diced green chilies, sour cream, green onions, diced tomato, avocado
- In a small saucepan over medium-low heat, add the beans and salsa. Stir together.
- Once incorporated, add almost all of the cilantro, saving just enough to sprinkle on the finished dish.
- Stir occasionally until warmed through, about 5 minutes
*Recipe adapted from Sandra Lee