Mexican Black Beans

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5 from 2 votes

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www.theconsciousplantkitchen.com

These Mexican Black Beans are the most delicious filling to tacos, burritos or enchiladas. This is a tasty vegetarian filling recipe, high in protein and ready in 15 minutes for a quick healthy vegan dinner.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/mexican-black-beans/ or scan the QR code here ➡️

Prep Time10

Cook Time10

Total Time20

Servings: servings

Calories: 216.2kcal

Author: Carine Claudepierre

Ingredients

2 teaspoons Avocado Oil
1 small Onion finely chopped
4 Garlic Cloves minces
2 teaspoons Dried Oregano
1 teaspoon Ground Cumin
2 teaspoons Paprika
½ teaspoon Salt adjust to taste
1 can (15oz) Black Beans drained
1 can (15oz) Black Beans undrained

Optional

2-4 tablespoons Tomato Paste
¼ cup Fresh Cilantro
1 Chipotle Pepper in Adobo Sauce

Instructions

In a large non-stick pan, add avocado oil and warm over medium-high heat.
Add finely chopped onion, cook and stir until fragrant.
Stir in garlic and spices: oregano, cumin, paprika, and salt, and stir fry for 20 seconds.
Add in both cans of black beans - one is drained from their juice, the other is not.
If you like tomato flavor in your beans, add the tomato paste. For spicy beans, add a Chipotle Pepper in Adobo Sauce.
Stir and cook uncovered for 6-8 minutes until the liquid has evaporated, stir occasionally.
Just before serving, stir in finely chopped cilantro if you like. Taste and adjust salt and pepper.
Serve as a filling to vegan tacos, burritos, or enchiladas.

Storage

Store leftovers in the fridge in a sealed container for up to 4 days or freeze for up to 1 month in an airtight box. Thaw in the fridge the day before.

Nutrition