Finger Lickin' Black Beans


4.5 of 5 (42)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 215.4
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 118.1 mg
  • Total Carbs: 37.0 g
  • Dietary Fiber: 9.9 g
  • Protein: 10.0 g

View full nutritional breakdown of Finger Lickin' Black Beans calories by ingredient
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Spicy black means, great for nachos, burritos, or just on rice! Spicy black means, great for nachos, burritos, or just on rice!
Number of Servings: 4


    1 Can Black Beans
    1 Can Sweet Corn (I use the reduced salt kind)
    1 Onion
    1 Red Bell Pepper
    1 tbsp olive oil
    1/4 Cup Apple Cider Vinegar
    1/4 Cup Water
    1 tsp Cumin
    1 tsp Cayenne Pepper
    1 tbsp Fresh Cilantro, diced
    3 cloves of garlic (more or less depending on your taste)


Sautee onion and red pepper in olive oil. When almost done, add garlic and sautee until cooked. Add can of black beans, corn, water, vinegar, cilantro, cumin, and cayenne pepper. Bring to a boil and then reduce to a simmer. When mixture has reduced somewhat (usually 15 to 20 minutes) dinner is served!

Makes approximately four servings.

Number of Servings: 4

Recipe submitted by SparkPeople user IAMTHEAMYGDALA.


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Member Ratings For This Recipe

  • Good
    1 of 1 people found this review helpful
    I made this in the crock pot with brown rice. I used chili peppers (because I don't like sweet peppers), and frozen corn. It came out pretty good, but my familly likes it hot! When I make it again, I'll probably skip the cider and and use more cayenne! - 4/2/10

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  • Very Good
    1 of 1 people found this review helpful
    I was surprised at how good this was! It was very easy to make also. I had it on a whole wheat tortilla with chopped lettuce and tomato and a little reduced fat cheddar cheese. Will definitely make again! - 3/30/10

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  • I saved this recipe a while back and forgot about it. As I was digging through my bookmarks I happened across it again and made it for my wife. She is a black bean fiend and absolutely loves this recipe! I am making it for her again right now. She packs it in tupperware and takes it to work. - 1/31/15

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  • Easy! - 2/1/14

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  • I would remake this recipe by using fresh corn from the cob. Leave out the oil oil and Apple Cider Vinegar. Add: some black pepper and a little garlic and top it over brown rice or on top of a vegetarian corn baked tortilla. [As I am not only a vegetarian but I am also Gluten Intollerant] - 7/14/12

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  • I had this over brown rice. Very tasty! :) - 7/8/12

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  • This is really tasty, and my family loves it. I like to take it to dinner parties as a different and healthy option. - 5/5/12

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  • This was fine. It got better when the flavors melded in the fridge the next day, on day one the cider vinegar overwhelmed the other flavors. - 12/28/11

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  • This recipe was awesome and sooo easy! I paired the beans with tortillas a little cheese , and spicy salsa. It was so delish will pair with brown rice and I will see how it tastes. Thanks for sharing. - 8/9/11

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  • I loved these!! Followed the recipe exactly except added the juice of one lime. I used them as a filling for Mission Whole Wheat tortillas with a little salsa and reduced fat sour cream. Yum! - 8/3/11

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  • Dang, those are some spicy beans!! Although I'm a bit of a lightweight. REALLY tasty though. Might try with less corn and more beans next time. - 7/5/10

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  • This is great served over brown rice, though I added a little bit of salt and some chili powder. I will definitely make it again, though! - 5/26/10

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  • This was delicious and extremely easy to make. I had it on a tortilla for lunch and for dinner I sprinkled a bit of cheese on it and had it with some wheat crackers. I will definitely be making this one again. - 3/6/10

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  • Very tasty! - 2/7/10

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  • Super yummy and very satisfying! - 2/1/10

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  • I liked this and will make it again but will cut back on the cayenne. I should have heeded the advice I read on some other review about this. I like spicy food but this is a little too much for me. Otherwise, quite yummy! - 2/1/10

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  • Loved this! We will make it again and again. - 1/30/10

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  • I made this for friends (vegan and vegetarian) that came to work on our roof; it was served with brown rice and they loved it! I doubled the recipe including the cayenne and found that the longer it cooked the less spicy it became. This one is definitely added to the 'permanent' recipe box. - 8/11/09

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  • versital & tasty - 6/8/09

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  • These were fantastic!!! I had them with the Chicken Fajitas (from this site) and together it was delicious!!! I'm going to make a casserole with the leftovers of both recipes for supper tomorrow. Thank you for submitting this! - 6/1/09

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  • This was really quick and easy side dish to add to my baked chicken breast. I can not wait to have the leftover for my lunch tomorrow. - 4/30/09

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  • too spicy for me as written - but very yummy!! - 4/29/09

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  • yummy - 4/29/09

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  • This recipe is great, thank you so much for sharing. I didn't have a red pepper or any fresh cilantro but it still turned out really tasty.

    Instead of cayenne pepper, I used this West African pepper blend I had purchased and it made it really spicy. I loved that there was no added sodium. - 2/21/09

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  • This was delicious. We will cut back on the cayenne (bit spicier than my 8 yearold can take) but still it was great as a vegatarian burritto. Highly recommend and so easy. - 2/10/09

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