Black Bean Picadillo
  • Ingredients:
  • ½ cup golden raisins
  • ⅔ cup hot water
  • 1 tablespoon canola oil
  • 1 ½ cups diced yellow onions
  • 2 garlic cloves thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1 tsp ground Mexican chiles such as ancho
  • 2 tablespoons tomato paste
  • One 15 oz an black beans, rinsed and drained
  • ½ cup fresh or thawed frozen corn kernels
  • ½ cup shredded sharp cheddar
  • 2 tablespoons chopped fresh cilantro leaves
  1. In a small bowl, cover the raisins with the hot water. Let soak.
  2. Heat the oil in a large skillet over medium high heat. Add the onion, garlic, salt and pepper to the pan and cook stirring occasionally.
  3. Cook until the onions just start to turn translucent which takes about 3 minutes.
  4. Add the ground chili powder and cook while stirring for about 1 minute.
  5. Add the tomato paste to the mix and stir that in cooking for about 2 minutes.
  6. Stir in the beans, corn, and raisins with the soaking liquid.
  7. Bring the mixture to a boil then reduce the heat to simmer for about 5 minutes.
  8. If you plan on serving this with tortillas or over rice now would be the time to stir in the cheddar cheese and cilantro. If using as an empanada filling, cool the mixture completely then stir in the cheese and the cilantro.
Recipe by janie-jean at