Black beans and orange juice taste surprisingly good together. In this recipe they are served on top of crushed corn chips, with avocado, lettuce, and other toppings.
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: vaguely Mexican
Author: Valerie Mates
Ingredients
1 1/2cupsorange juice
3cans of black beans4 1/2 cups, cooked, rinsed
3tablespoonscanola oil
2teaspoonsground cumin seeds
2teaspoonsground coriander seeds
EITHER 2 tomatoeschopped, or 2 red or yellow bell peppers, chopped
corn chipsblue ones are good here
2ripe avocadoes
shredded lettuce
optional: grated cheddar or Monterrey Jack or mozzarella cheese
optional: unsweetened yogurt or sour cream
salsa
Instructions
Put the beans and orange juice in a pot over medium heat.
Add the oil, cumin, coriander, and tomatoes or bell peppers, and stir.
While the beans warm up, wash the lettuce.
Mash the avocadoes into a very simple one-ingredient guacamole.
To serve:
Put two handfuls of corn chips on a plate. Crush the corn chips with your hands, into pieces about an inch wide or smaller.
Put a big scoop or two of the bean mixture on top, taking care to get the corn chips wet.