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!
Dark beans are an extraordinary wellspring of protein, they are stacked with fiber and make an incredible meat elective. We love going to Chipotle Mexican Grill, yet they are SPICY. In the event that you experience the ill effects of Acid Reflux, GERD, or have an affectability to warm, they can make them chug super cold water to tame the warmth. Our Mexican Black Beans formula is about the flavor, not the warmth. In the event that you like warmth you can totally include some cayenne powder to add spice.Let’s hop directly in and tell you the best way to cook canned dark beans so you can appreciate them as well!
Indeed! They are excellent for you! Indeed, you can eat dark beans each day as a piece of a heart-solid eating routine. Beans and vegetables support heart wellbeing and are stacked with protein, potassium, nutrient B6, folate, and huge loads of fiber.
Mexican Black Beans make for a delicious side dish or main dish. Use for tacos, burritos, and more – they’re vegan and gluten free!
- 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.
- Add the black beans with liquid into a skillet with taco seasoning, cumin, oregano, bay leaf, and onion powder.
- Place the skillet onto the stove on medium-high heat.
- Bring the beans to a boil stirring frequently and then reduce to low to allow the beans to thicken.
- Once the beans are done, about 15-25 minutes simmering, squeeze in the lime juice and add some chopped cilantro
- 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.