Fiesta Black Bean Skillet

I've come to the conclusion that beans might be the most versatile - and sadly misunderstood - food. Such variation of shape, color, texture. Such an ability to soak up spices and go with almost everything. Growing up, my experience with beans solidified the normal sterotypes: beans work best in tacos, in New Orleans, or for health nerds. Oh, yes, and baked beans doused in bbq sauce are a must-have for backyard cook-outs. On a side note, does anyone actually know what "baked beans" actually are? And why are they called "baked" when we dump them from a can into a pot on the stove? Anway, I digress.

For now, I'll share my latest bean adventure which came thanks to a last minute dinner date with a vegetarian friend of mine. In the midst of the last-week-of-school craziness, we crashed at my apartment for a brief respite from the mounds of projects, tests, and papers. We created this recipe by modifying my mom's recipe for chicken in a spicy black bean, tomato, and corn concoction. I love the sauce part more than the chicken, so I thought it would fly solo as a delicious dish. I tweaked some of the measurements, added fresh garlic, and we topped it with shredded cheese for a little extra protein.

Fiesta Black Bean Skillet

1 T. olive oil
1 medium onion, chopped
1 can black beans (drain for a thicker consistency)
1 can diced tomatoes (do not drain!)
1 small can mexicorn
1/4 c. cilantro
3-4 garlic cloves, finely diced
3/4 t. chili powder
2. c. dry rice
8 oz. shredded chedder cheese

In large skillet, heat oil and add onions and garlic. Cook at medium temperature until slightly soft (just a couple minutes). Add corns, beans, tomatoes, and spices. Cook, stirring occasionally for 5 minutes. Turn down heat and simmer 5 minutes. Serve over rice, top with shredded cheese.
*note: Always use the juice in the tomatoes. You can drain or not drain but the black beans, depending on how thick you want it.

Though we ate the beans over rice for dinner, I ate the leftovers in multiple ways - as a salad-topper with lettuce, as a dip dumped over tortilla chips with a dollop of plain yogurt, and as a soup (simply add a little water and some more chili powder). Next time, I'll try to have some avacodo on hand.