TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Quick and Easy Homemade Refried Beans

Easy and Healthy Baked Beans

Black Bean and Corn Salad or Salsa

Black Bean and Corn Tacos

Vegetable Recipes

Healthy Recipes

Mexican-Style Beans and Tomatoes

Serves 4

I was inspired to create this recipe when I wanted a healthy side dish to go with tortilla wraps. These beans are so quick, easy and delicious, I now make them to serve with other meals. The flavors are southwestern, but can be altered as desired. For example, omit the cumin and add basil for an Italian dish. I do not cook in the microwave very often, but this works so well. Of course, it can be made in a saucepan on the stovetop.

Mexican Beans and Tomatoes Recipe Photo

Ingredients

  • 1/4 cup finely chopped onions
  • 2 large cloves garlic, finely chopped
  • 1 pint cherry or grape tomatoes, halved (see notes below)
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon olive oil
  • Salt and pepper to taste
  • 1 can (about 15 ounces) pinto, pink or white beans, rinsed and drained (see notes below)

Place onions, garlic, tomatoes, oregano, cumin, salt, pepper and olive oil in a medium microwave-safe bowl. Cover lightly with plastic wrap. Microwave on high for 2 minutes, stirring once (see notes below). Heat more as needed to break down the tomatoes. Add the beans and stir. Cover loosely and microwave on high until beans are hot, about 2 minutes, stirring once. Serve hot, warm or room temperature.

Notes: Microwave times may vary depending on the wattage. Always start with less time and add more as needed. If you are in a big hurry, you can substitute about 1/2 teaspoon each of garlic and onion powder for the fresh. The cherry or grape tomatoes make this dish taste so fresh, but canned diced tomatoes can be used. I have made this recipe using pinto, kidney, white or pink beans, as well as all of the substitutions prevriously mentioned and it is still very good. I prefer to use low-sodium or no-salt-added canned beans. The choice is yours.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.