Easy Mexican-Style Black Beans
Who says beans can’t be exciting? These Easy Mexican-Style Black Beans are the perfect balance of flavours. With just a few simple ingredients and a little love, you’ll have a dish that’s ready in no time. Serve them up as the sidekick to your Taco Tuesday, in your burritos or alongside a big plate of enchiladas, you’re going to want to scoop up every bite!
Ingredients
- ½ tsp olive oil
- ¼ cup onions (diced)
- 1½ cloves garlic (minced)
- ½ 16 oz can black beans (do not drain)
- 2-3 tbsp cilantro (chopped)
- ½ tsp cumin
- ¼ tsp salt (to taste)
Instructions
- In a small saucepan, heat the olive oil over medium heat.
- Add the onions and garlic, and cook for 3-4 minutes until the onions begin to soften.
- Add the undrained black beans, chopped cilantro, cumin, and salt to the saucepan.
- Stir well and reduce the heat to medium-low. Allow the mixture to cook for 15-20 minutes, stirring occasionally.
- Taste and adjust the seasonings according to your preference.
- Serve the Mexican Black Beans sprinkled with additional chopped cilantro.
Notes
Storage:
- Fridge: Store leftovers black beans in an airtight container in the fridge for up to 3-4 days.
- Freezer: You can freeze these black beans for up to 2-3 months. Let them cool completely before transferring them to a freezer-safe container or bag.
- Reheating: To reheat, simply microwave the beans for 1-2 minutes or warm them on the stove over low heat, adding a splash of water or broth if they’re too thick.
- Tacos, Burritos & Enchiladas: Perfect as a side or filling for your favourite tacos, burritos & enchiladas.
- Rice Bowl: Serve these black beans over a bed of fluffy rice with grilled chicken, beef, or veggies for a hearty meal.
- Nachos: Top your nachos with these flavourful beans for a satisfying snack or appetizer.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
