• 2 16 oz cans of black beans
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 diced pepper (optional)
• 2 14.5 oz cans petit-diced tomatoes with jalapeno
• ¼ cup vinegar
• 1 tbsp cumin
• ½ cup Hot Squeeze

Saute onion, garlic and pepper in oil until soft. Add black beans, tomatoes with juice, vinegar, cumin and Hot Squeeze. Cook beans until tender, mashing some with the back of a spoon. Add salt and pepper and adjust seasonings to taste. To serve as a chili, allow some liquid to remain. To use as a filling for roll-ups, continue to cook until thickened.  Allow to cool. Spoon appropriate amount into a flour tortilla and roll-up. Reheat tortillas covered in a low oven. Serve with Hot Squeeze as a dipping sauce.

• Grilled Salmon or Pork Tenderloin
• Grilled Veggies
• Our Favorite Easy Appetizer
• Sweet Heat Chipotle Chicken Wings
• Turkey Chili
• Mashed Sweet Potatoes
• Hot Squeeze Glazed Grilled Salmon
• Roasted Asparagus with Hot Squeeze Drizzle
• Black Bean Chili and Black Bean Roll-ups
• Salad Vinaigrette with an Almost Empty Bottle of Hot Squeeze
• Grilled Shrimp, Corn, and Black Beans
• Lime-Jalapeno Dressing