Jalapeno Black Beans
- 1 15oz can black beans
- 1 medium jalapeno pepper, finely diced
- 3 cloves garlic, finely minced
- 1/4 cup onion, diced
- 1/2 Tbsp vegetable oil
Open and rinse the can of black beans in cold water, placing them in a plastic container. If you are on the trail, as we were when we purchased the fixings for this dish, simply open the can part way, drain the liquid and add water to rinse.
Dice the jalapeno pepper, onion, and garlic and set aside. In a small saucepan heat vegetable oil on high heat to the point when it begins to shimmer; add diced vegetables. Saute, stirring constantly, for one minute or until the garlic and jalapenos become fragrant. Lower heat to medium and stir in the black beans, cooking while stirring constantly until heated through. Serve with your favorite fajita fixings!