Black Beans

Our Mexican Black Beans make for a delicious meal – keep it simple by making rice and beans or use them for tacos or burritos. This quick and easy recipe is vegan, gluten-free, and bound to be one of your favorite side dishes!
Black Beans
Black Beans

Description

  • Mexican Black Beans make for a delicious side dish or main dish. Use for tacos, burritos, and more - they're vegan and gluten free! 


Ingredients

  • 8 oz black beans cooked
  • 1 teaspoon taco seasoning mix
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon onion powder
  • 1 bay leaf
  • 1 lime juice
  • cilantro garnish
  • salt to taste

Instructions

  1. Add the black beans with liquid into a skillet with taco seasoning, cumin, oregano, bay leaf, and onion powder.  
  2. Place the skillet onto the stove on medium-high heat.
  3. Bring the beans to a boil stirring frequently and then reduce to low to allow the beans to thicken.
  4. Once the beans are done, about 15-25 minutes simmering, squeeze in the lime juice and add some chopped cilantro

Notes

  • Use canned black beans to make this recipe even quicker. We recommend using cartons over cans. Make sure you use BPA free. Canned may have a tin can taste.
  • Try our homemade taco seasoning instead of using store bought - it saves you money and you control the amount of sodium.
  • Use the canning liquid for beans with a thick sauce, drain and rinse with water for a thin sauce - add about 1/2 cup of water to the beans to cook.
  • Double the batch and make ahead for adding to lunches throughout the week - we've enjoyed them up to 4 days after cooking.
  • You can add more cooking liquid if you like - we like our beans to be cooked down and the liquid completely reduced. This way it's less messy in recipes too.
  • Simmer for 15 minutes if you want the beans to have liquid, or simmer for 25-30 minutes if you like the liquid cooked down like ours.

Nutrition

Calories: 6kcal | Carbohydrates: 1g | Sodium: 5mg | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.3mg

This recipe adapted from knowyourproduce.com

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