Mexicana Mixed Beans with Corn Bread Recipe
This recipe is perfect to serve when you need dinner in a hurry. Keep a package of corn muffin mix on hand, or keep store-bought corn muffins in your freezer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Ingredients
- 1 cup thick-and-chunky salsa
- 1 can (15 ounces) black beans, undrained
- 1 can (15 to 16 ounces) chili beans in sauce, undrained
- 1 can (15 to 16 ounces) garbanzo beans, rinsed and drained
- 4 two-inch squares corn bread or corn muffins, warmed
- Sour cream, if desired
- Chopped fresh cilantro, if desired
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