If you can operate a can-opener, you can make this in twenty minutes or less. Add salt to taste as needed depending how much is already in the salsa or stock. It’s adapted from a version my mom made one day when I stopped by during lunch, so you can thank her for the idea.

Time: 20 minutes

Serves: 4


540ml can black beans – rinsed and drained
398ml can pinto beans – rinsed and drained
250ml chunky salsa
250ml chicken stock
15ml fresh lime juice
120g cheddar or Monterey Jack cheese – shredded
4 green onions – thinly sliced


Place a pot on high heat. Add the beans, salsa and chicken stock. Stir occasionally until a boil is reached.

Remove from heat and stir in the lime juice.

Serve immediately in bowls, topped with the cheese and green onion.

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