Wild Black Beans
- 2 cups cooked wild rice
1 can (15 oz) black beans, undrained
1 cup canned or thawed frozen corn, drained
1/2 cup chopped red bell pepper
1 small jalapeno pepper, seeded and chopped
1 tbsp red wine vinegar
1 cup (4 oz) shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Preheat oven to 350°F. In 1 1/2-quart baking dish, combine wild rice, beans, bell pepper, jalapeno and vinegar. Cover; Bake 20 minutes. Top with cheese; bake, uncovered, 10 minutes. Garnish with cilantro.
Jalapenos can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.6 - 8 servings
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council