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Black Beans with Salsa on Toast

Makes 2 servings

1/2 cup dry black beans, or 2 cups canned black beans, drained and rinsed
1 salt, to taste
1 garlic powder, to taste
1 ground cumin, to taste
1 teaspoon thinly sliced jalapeno pepper
1 large tomato, chopped
1/4 cup chopped onion
4 slices toast, or 2-4 tortillas

Start with black beans. You can boil them from scratch for about 2 hours after soaking overnight. Do not undercook. Or you can make life easier and simply use heated canned beans.

Season cooked beans with salt, garlic powder, and cumin and mash.

For the salsa, mix the jalapeno, tomato, and onion, adjusting amounts to taste.

Serve the beans and salsa on toast or with tortillas.

Per serving (1/2 of recipe)

  • Calories: 314
  • Fat: 2.8 g
  • Saturated Fat: 0.5 g
  • Calories from Fat: 8%
  • Cholesterol: 0 mg
  • Protein: 15.4 g
  • Carbohydrates: 58.3 g
  • Sugar: 6.7 g
  • Fiber: 12.5 g
  • Sodium: 445 mg
  • Calcium: 95 mg
  • Iron: 4.5 mg
  • Vitamin C: 18.8 mg
  • Beta Carotene: 378 mcg
  • Vitamin E: 0.6 mg

Source: Maya Caribe, Cancun, Mexico. Published in The Best in the World, Neal D. Barnard, M.D., editor.