Quick Mexican Black Beans
Ingredients
- 1 teaspoon olive oil
- 2 - 3 teaspoons garlic, minced
- 3 - 4 teaspoons taco seasoning (or to taste)
- 1 teaspoon onion powder
- 2 15.5 ounce cans black beans, rinsed and drained
- 1 14.5 ounce can tomatoes, diced (with the juice)
- 1/4 - 1/2 teaspoon Kosher salt (or to taste)
- 1/4 cup cilantro, chopped (optional)
Instructions
1: Heat olive oil in a large skillet or medium pan over medium - low heat.
2: Add the garlic, taco seasoning and onion powder. Stir frequently for 1 - 2 minutes.
3: Stir in the tomatoes, black beans and salt. Increase the heat to medium. Simmer 7 - 10 minutes or until most of the liquid has evaporated. (Add a bit of water if the beans get too dry).
4: Remove from the heat. Top with cilantro and serve.
Notes
Adjust the seasonings to your taste. You can use another type of salt if you do not have Kosher salt.
For softer beans cook longer. Add a bit water if the beans get too dry.
I prefer the petite diced canned tomatoes.
These Mexican Black Beans are delicious served as a side dish, over rice or taco salad and in burritos, enchiladas or tacos.
Try this delicious Quick Mexican Black Beans recipe! It is so easy to make and healthy too! You need only a few ingredients to make this recipe. There is a good chance you already have them in your panty. I think this is the easiest Black Bean recipe I have ever made. It is a perfect recipe if you are in a hurry or haven’t been to the grocery store for a while.
In this cooking video Karen Breyer will show you step-by-step how to make this hearty, tasty black bean recipe. These Mexican Black Beans are perfect on rice or potatoes, in a burrito, tacos or tostada and even as a chip dip. I think you will be surprised how fast and easy this black bean recipe is. Watch this cooking video and make this easy, tasty Mexican Black Beans recipe today!