Southwestern Black Bean Saute

southwestern black bean saute

I used to have a tendency to over-think things. Whether a business decision, a should-I-cut-my-hair decision or an “is-this-photo-good-enough-for-the-blog”-decision, I would labor to the point of IN-decision. In my corporate life, we called this “analysis-paralysis!”

A very wise man by the name of Charlie Tremendous Jones {I’m not kidding} shared a mantra at a sales meeting years ago, that was life changing ::

Make a decision and then make it right; you have your whole life to do it in.

What in the world does this have to do with a little recipe blog?

Several years ago I never would have “put myself out there” by launching a food blog. On the world-wide-web?! Where it lives forever, for anyone to see?!

I would have worried that my writing was horrid, my pictures not worthy and that no one would care about my little corner of the internet that I wanted to carve out. I’d compare myself to the really GOOD food bloggers. Constantly. But I wanted to do it! And I thought it would be fun. So I figured, you know what? As long as God keeps opening doors I’ll walk through them. But if this one is shut, so be it!

Well, so far, YOU, and little nudges from the strangest places, have convinced me to keep going.

Sometimes I still hesitate to post a recipe because I think it’s not “gourmet” enough. Or it isn’t “special” in some way. Well, here’s to not over-thinking!

Today’s recipe is a perfect example.

This Southwestern Black Bean Sauté came about because I forgot to make a side dish for some Chicken Enchiladas that were in the oven. I realized it about 5 minutes before they were done, and I didn’t have time to make Mexican rice or some other cuisine-appropriate accompaniment.

So I grabbed a can of black beans out of the pantry… found half a bag of frozen corn… sliced the lonely handful of cherry tomatoes that were left on my counter… and made this.

I pulled it together in about the time it’s taken you to read this post. And you know what? It was great! Simple, flavorful and healthy.

And now it’s something I make all the time – I just adjust the seasonings to go with whatever the main dish is.

I don’t overthink it.

5.0 from 1 reviews
Southwestern Black Bean Saute
  • 2 teaspoons olive oil
  • 1 can black beans drained
  • 1 cup frozen corn thawed
  • 2 teaspoons cumin
  • 1 cup cherry tomatoes sliced
  • pinch kosher salt
  • freshly ground black pepper
  • 2 tablespoons fresh cilantro chopped
  1. Heat olive oil in skillet over medium heat. Add black beans, corn and cumin. Saute, stirring, until heated through.
  2. Stir in tomatoes. Season with salt and pepper. Top with cilantro.


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