Add minced garlic, cumin, and a bay leaf and stir for 1 minute. Start by sautéing the onion in a bit of olive oil until the onion has softened. Looking for another black bean side dish? Try my refried black beans!.

As I mentioned, if you’re watching your sodium intake, looking for no-salt added canned beans.I used a yellow onion but you can use a white onion or even a few shallots, instead of the yellow onion.Cook and stir until mostly softened, 57 minutes. If you wanted to make these spicy, you could add a pinch of cayenne pepper or chili powder to the recipe. 15 hours ago &0183 &32 Add cauliflower, bell pepper, onion, and salt.Be sure to save the liquid from cooking, to be used in this recipe.

You could make these with dried black beans, but they’d need to be fully cooked before starting this recipe.

Black beans are also inexpensive and canned beans can last a long time in the pantry. Keep in mind that some beans can be high in sodium if they’re packed in salt, so I recommend looking for low sodium or no-salt added cans of black beans, since we’re using the liquid in this recipe. You may be wondering if black beans are good for you and the short answer is, yes! They’re a great source of plant-based protein and they’re an excellent source of fiber. Replace the cover and continue cooking until sweet potato and quinoa are cooked. I know there are lots of different ways to make black beans, but this one is my personal favorite because it’s quick, easy, and delicious. Cook for 5 minutes before adding the black beans and chopped sweet potato. Add the garlic and cumin (and chili powder, if using) and cook until fragrant, about 30 seconds to 1 minute. For the beans 2 garlic cloves, finely chopped olive oil, for frying 1 tsp ground cinnamon 1 tsp ground cumin 1 tsp chipotle paste or 1 red chilli, finely. Cook, stirring occasionally, until the onion is tender and turning translucent, about 5 to 7 minutes.

Increase the heat to 425✯ and bake until the cheese is beginning to blister, about 15 minutes. In a medium Dutch oven or soup pot, warm 2 tablespoons olive oil over medium heat. Note: While these black beans remind me of the side dish I get at my favorite local Mexican restaurant, I wouldn’t call these authentic Mexican black beans, as I’m not an expert in Mexican cuisine and I’m sure they’re traditionally made with dried beans. To thaw and bake: uncover the foil and sprinkle the rolled tortillas with the scallions, herbs, and final layer of cheese. I love pairing these black beans with Mexican rice! Even our 9-year-old foster kiddo (who normally hates beans) enjoys these black beans! These Mexican Black Beans are a great way to spice up a simple can of beans and they’re a delicious side dish to serve with your favorite Mexican meal.

Mexican black bean recipes vegetarian