Mexican Black Beans and Corn

One of my favorite things to cook is a recipe that I can make in a large batch and then use all week in different recipes. Today i have one of those type of recipes to share. At my house mexican food is a huge hit so when i found this recipe for Mexican Black beans and corn it was a stroke of luck.

Not only can this recipe be eaten alone with just a spoon but you can eat it with chips like salsa. It can also be added to scramble eggs or an omelette as well as tacos, salads, enchiladas or even a topping for burgers. It is very versatile you are only limited by your taste buds.


Mexican Black Beans and Corn


  • 15 oz Drained, rinsed and cook black beans
  • 15 oz Frozen, thawed corn
  • small onion diced
  • 2 tbsp Cumin
  • 1 tbsp Paprika
  • 1/2 tbsp Onion Powder
  • Salt & pepper to taste
  • Drizzle of preferred oil


  • Add onions to a pan with drizzle of oil.
  • Cook on medium heat until the onions are translucent.
  • Add thawed corn and cook 2 minutes.
  • Next add the black beans and cook until beans are warm through.
  • Add seasonings and mix well cooking an additional 2 minutes as you mix.
  • Remove from heat and serve



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