This is delicious hot or cold. Eat it with a spoon, or let your toddler scoop it up in their cute little hand.
Several cloves of garlic
One each small to medium red and yellow bell pepper
A bunch of cilantro
Two handfuls of fresh spinach (optional)
Leftover parsley (also optional)
1 cup frozen corn
Salt, pepper, cumin (fresh ground), oregano (fresh makes all the difference!) and adobo powder if you have some on hand
The equivalent of two cans of black beans (half pound dried)
Heat the skillet.
Add enough oil to coat the bottom, turn the heat on medium-low (garlic burns fast) and crush several cloves of garlic.
Keep an eye on it while you dice your peppers, then toss them in.
Stir it all, add the frozen corn and keep stirring until it warms up again.
Add your beans, stir it.
Use some scissors and cut the cilantro, spinach, and parsley (or just the cilantro) into the beans.
Thanks to Conuly from Livejournal for this recipe!!!