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Black Beans with Queso Fresco & Pico De Gallo by

Source: Clean Eating


1 cup dried black beans, rinsed
1/2 small white onion, finely chopped
1 clove garlic, smashed and peeled
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1/2 tsp sea salt
1/4 cup chopped tomato
2 tbsp chopped red onion
2 tbsp chopped red or green bell pepper
1/2 cup crumbled queso fresco
Fresh cilantro sprigs, for garnish


To a medium bowl or saucepan, add beans and enough water to cover by 1 inch. Cover and set aside in the refrigerator overnight.
Drain beans, transfer to a medium saucepan and add white onion, garlic, cumin, coriander, oregano, salt and 3 cups water. Bring to a boil, then reduce to a simmer, partially cover and cook until beans are tender, about 40 minutes.
Meanwhile, make pico de gallo: In a small bowl, combine tomato, red onion and bell pepper. Set aside.
Use a slotted spoon to transfer beans to serving plates. Top with queso fresco and pico de gallo, dividing evenly. Garnish with cilantro sprigs.

Servings: 6

Serving Size: 1/2 c beans, 4 tsp queso fresco, 4 tsp pico

Nutrition Information (per serving):
Calories 145
Fat 2 g
Saturated Fat 1 g
Cholesterol 7 mg
Sodium 189 mg
Carbohydrates 23
Fiber 3 g
Sugars 2 g
Protein 9 g

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