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
Preparation
Mix salsa and beans in 12-inch skillet. Cook over medium-high heat, stirring occasionally, until hot.
Serve bean mixture over corn bread. Top with a dollop of sour cream. Sprinkle with cilantro.
