Description
These Mexican Black Beans are full of flavor and perfect as a side dish, taco filling, or topping for rice bowls. Seasoned with spices and aromatics, they’re an easy and versatile recipe that can be prepared in no time!
Ingredients
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- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 (15-ounce) cans black beans, drained and rinsed
- 1/2 cup vegetable broth (or water)
- Juice of 1 lime
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
- Heat olive oil in a medium-sized skillet over medium heat.
- Add the diced onion and cook for 3-4 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add cumin, chili powder, smoked paprika, and cayenne pepper (if using), and cook for 30 seconds to toast the spices.
- Stir in the black beans and vegetable broth. Simmer for 5-7 minutes, stirring occasionally, until the beans are heated through and the flavors meld together.
- Squeeze in lime juice and season with salt and black pepper to taste.
- Remove from heat and garnish with fresh cilantro if desired. Serve warm.
Notes
- For a spicier version, increase the cayenne pepper or add diced jalapeños when cooking the onions.
- These beans can be made ahead of time and stored in an airtight container in the refrigerator for up to 4 days.
- For extra flavor, substitute chicken broth for vegetable broth if not following a vegetarian diet.