Southwest Lamb In Black Bean Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 -1 1/2 lb boneless lamb loin chop
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 2 (10 ounce) cans diced tomatoes with green chilies
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (8 ounce) can whole kernel corn, drained
• 1 tablespoon vegetable oil
• 1 small red onion, diced
• 1 cup instant rice, uncooked
• 1 cup cheddar cheese, shredded
• 2 tablespoons fresh cilantro, chopped
• flour tortilla
• lime wedge

Recipe

• 1 cut lamb into 1/2-inch cubes.
• 2 combine cumin, chili powder, garlic salt, and paprika in a large zip top bag. remove 2 teaspoons of the cumin mixture, and reserve.
• 3 add the lamb to the bag, seal and shake to coat. set aside.
• 4 stir together reserved 2 teaspoons cumin mixture, diced tomatoes with chilies, black beans, and corn in a large bowl.
• 5 heat vegetable oil in a large skillet over medium-high heat. add the lamb and the red onions, and sauté 6-8 minute or until lamb is browned all over.
• 6 stir in the tomato mixture and bring to a boil.
• 7 stir in the rice, cover and remove from heat. let stand 5 minute.
• 8 sprinkle evenly with the shredded cheese and cilantro.
• 9 serve with flour tortillas and lime wedges.
• 10 enjoy!