Mexican Black Beans Recipe

Name: Mexican Black Beans Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 3/4 C (465g) Cooked Black Beans (undrained, about one can or cooked from scratch); 1/4 C (35g) Red or White Onion (diced, about 1/4 small onion); 1/2 C (140g) Fire Roasted Tomatoes (from a can, freeze the leftovers); 2 tsp Adobo Sauce (Gluten free if needed *see note); 1 Chipotle Pepper; 1/2 tsp Fine Sea Salt; 1/2 tsp Ground Cumin; 1/4 tsp Garlic Powder (or 1 garlic clove minced); Lime Juice

5.0

(6)

vanillaandbean.com

Your recipes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

Author : Traci York | Vanilla And Bean

mexican black beans

Ingredients

Remove All · Remove Spices · Remove Staples

1 3/4 C (465 grams) Cooked Black Beans (undrained, about one can or cooked from scratch)1/4 C (35 grams) Red or White Onion (diced, about 1/4 small onion)1/2 C (140 grams) Fire Roasted Tomatoes (from a can, freeze the leftovers)2 tsp Adobo Sauce (Gluten free if needed *see note)1 Chipotle Pepper1/2 tsp Fine Sea Salt1/2 tsp Ground Cumin1/4 tsp Garlic Powder (or 1 garlic clove minced)Lime Juice

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In a small sauce pot, add the cooked black beans and their cooking liquid, onions, tomatoes, adobo sauce, chipotle pepper if using, salt, cumin, and garlic powder.

Step 2

Bring the ingredients to a simmer. Lid, turn the heat to low and gently cook for about 15 minutes or until the onions have softened.

Step 3

Stir in a good squeeze of lime juice and taste for salt adjustment.

Step 4

Store in a lidded container in the refrigerator for up to three days or in the freezer for up to two weeks. Thaw overnight in the fridge and gently rewarm on the stove top.