Mexican-style beans with cilantro and cheese
2
Points®
Total time: 12 min • Prep: 7 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
This cheesy bean dish—on the table in less than 20 minutes and using just one pan—is sure to keep your family and friends coming back for more. We opted for red kidney beans in this recipe, but a variety of beans would be tasty: cannellini beans (also known as white kidney beans) or black beans, which are a staple in Mexican cuisine. Increase or decrease the red pepper flakes to suit your preference for heat. Serve these beans alongside grilled or roasted chicken breasts or salmon and a plate of thickly sliced ripe tomatoes and cucumber to make it a full meal.
Ingredients
Canola oil
1½ tsp
Scallions
4 medium, thinly sliced
Garlic
1 clove(s), minced
Ground coriander
1 tsp
Ground cumin
½ tsp
Table salt
¼ tsp
Red pepper flakes
¼ tsp
Canned kidney beans
31 oz, red variety, 2 (15 1/2-ounce) drained and rinsed
Cilantro
½ cup(s), fresh
Reduced fat shredded Monterey Jack cheese
¼ cup(s)
Instructions
1
Heat the oil in a large nonstick skillet over medium heat. Add the scallions and garlic; cook, stirring frequently, until the scallions are softened, about 1 minute. Stir in the coriander, cumin, salt, and red pepper flakes; cook, stirring constantly until fragrant, about 30 seconds. Stir in the beans and cook, stirring occasionally, until heated through, about 3 minutes longer. Stir in the cilantro. Served topped with the Monterey Jack. Yields 3/4 cup per serving.
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