16-ounce can black beans, drained
1/2 cup rice, cooked
3/4 cup chunky salsa
1 tablespoon chopped fresh cilantro
1 heaping tablespoon sour cream (optional)
In nonstick skillet, combine all ingredients and heat thoroughly, stirring to mix well as it heats. Stir in the sour cream and add a bit more salsa if it looks dry.