Black Salsa Beans
4 servings
This recipe comes from Cindy Cozad-Rudinger in Cincinnati, Ohio. Cindy says, " I use fat-free sour cream and it's just as yummy as full-fat", so give it a try! Personally, we also use Veggie Shreds soy cheese for topping, too.
1/2 cup salsa
1 can black beans, drained and rinsed
1/4 cup sour cream *
1/2 teaspoon ground cumin
In a bowl, combine salsa, beans, sour cream and cumin. Serve as a side dish, or use in lettuce or soft tortilla wraps.