Mexican Black Beans
This recipe has the great combination of being nourishing and easy. It’s ready in 30 minutes and has loads of vegetables and fibre in it. It’s great served with some rice or tortilla chips!
Jump to recipeThis recipe has the great combination of being nourishing and easy. It’s ready in 30 minutes and has loads of vegetables and fibre in it. It’s great served with some rice or tortilla chips!
What ingredients do you need for this dish (includes possible substitutions)?
Onion and peppers: adds the base flavour for the dish! Make sure you add a bit of salt in with them to help draw out the moisture and season the dish from the start.
Garlic: as usual, add as much as you want!
Tomato paste: adds another level of flavour and richness.
Spices: you can play around with these spices, sometimes I had 1/2 tsp of fennel seeds or a bit more chilli powder!
Black beans: can be substituted with other canned beans, e.g. kidney beans would be great too.
Chopped tomatoes: can be substitutes with passata if desired.
What to serve this with?
I like this topped with guacamole, pickled onions, some yoghurt and spring onions! It's also delicious with some grated cheddar. It's perfect served with a soft tortilla wrap, rice or some tortilla chips!
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.
If you’re looking for another bean dish, be sure to try out these recipes:
Mexican Black Beans
This recipe has the great combination of being nourishing and easy. It’s ready in 30 minutes and has loads of vegetables and fibre in it. It’s great served with some rice or tortilla chips!
Ingredients
for the black beans
- 1 onion, finely chopped
- 1 pepper, finely chopped
- 2 garlic cloves, finely chopped
- 30g tomato paste
- 2 tsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp chilli powder
- 2 400g can black beans, drained (about 480g drained weight)
- 1 400g can chopped tomatoes
- 100ml water / light vegetable stock
- 1 tsp sugar (optional)
- Oil, salt
for the guacamole
- 1 avocado, mashed
- 1/2 - 1 lime, juiced
- 1 garlic clove, crushed
- 1 mild green chilli, finely chopped
- 1 tbsp chopped coriander
- Salt
for the pickled red onion
- 1 red onion, finely sliced
- 100ml white wine vinegar/apple cider vinegar
- Optional toppings: spring onion, grated cheddar, yoghurt, coriander
Method
- In a large frying pan over a medium high heat, add 1-2 tbsp of oil then the onion, pepper and a good pinch of salt. Cook until softened. Stir regularly.
- Add the garlic, tomato paste and spices. Cook for two minutes, stir often.
- Add the black beans, chopped tomatoes and water / stock. Bring to a simmer and cook for about 10-15 minutes, or until most of the liquid has evaporated.
- For the guacamole, mix together all the ingredients in a bowl.
- For the pickled red onion, mix together the red onion and vinegar in a bowl.
- Using a potato masher or hand held blender, mash about 1/3rd of the beans then stir well. This step is optional but I like the added creaminess it gives!
- Taste for seasoning, you may need to add some more salt or about 1 tsp of sugar (depending on how acidic the tomatoes were).
- Top with the guacamole, pickled red onions and whatever else you fancy! I like chopped spring onion and a bit of yoghurt. Some grated cheddar is also very delicious too!
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