Ingredients:
2 cups cooked black beans or 2 cups two cans black beans, liquids reserved
1 tablespoon olive oil
1 large onions, sliced
2 -3 teaspoons diced garlic
2 -3 teaspoons cumin
2 teaspoons cayenne
2 teaspoons cilantro
1 teaspoon chili powder
6 leaves romaine lettuce
2 small tomatoes, diced
1 cucumbers, sliced
1 1/2 cups enriched rice, cooked
Tabasco sauce, to taste
Directions:
Heat the oil in a large skillet, add the garlic and onions and saute for 3 minutes.
Add the spices, except the cilantro, and saute 2-3 minutes more.
Add the beans and cilantro and cook for 10-15 minutes, mashing with a potato masher or back of a spoon intermittently until the onions, beans, spices, etc are one big mass.
Add half the rice, mash into the the bean mixture.
Mix the tomato, cucumber, romaine, and remaining rice.
Add the warm bean mixture to the salad, carefully mix together.
Serve immediately with spice, scallions, and/or tabasco to taste.
Servings: Serve
Time preparation: 20 min.
Time total: 30 min.