(serves about four?)
2 cans beans
1 28-oz can diced tomatoes
1 canned chipotle pepper en adobo, diced
2 ears grilled corn, kernels sliced off (raw or frozen would work, too)
a tablespoon or so ground cumin
Toss into a pot and cook until heated through. Dinner in five minutes! Tasty with some whole wheat tortillas and roasted asparagus. I used kind of a big chipotle pepper, so this was pretty spicy.