Delicious with shredded cheddar cheese on top, this recipe comes together quickly for an easy weeknight meal. Serve with cornbread and a salad on the side.
3 – 15 ounce cans black beans, DO NOT DRAIN
2 ½ cups salsa of choice
1 cup frozen corn
½ cup water or vegetable broth
3 Tbsp. cilantro
1 Tbsp. cumin
2 cloves garlic, minced
Salt & Pepper to taste
Cheddar Cheese, shredded (optional)
Combine all ingredients in a crock pot. Stir. Cook on high for 1 hour and turn to low for 3 hours OR cook on low for 6 – 8 hours.