MEXICAN BLACK BEANS RECIPE
Mexican Black Beans are super easy to make! A delicious side dish for those tacos, enchiladas or for burrito bowls, this Mexican black beans recipe comes together quick! This recipe is vegetarian, vegan and easily gluten free.This recipe yields four modest servings, but it doubles with ease if needed.
Provided by Traci York | Vanilla And Bean
Categories Component Side Dish
Time 20m
Number Of Ingredients 9
Steps:
- In a small sauce pot, add the cooked black beans and their cooking liquid, onions, tomatoes, adobo sauce, chipotle pepper if using, salt, cumin, and garlic powder.
- Bring the ingredients to a simmer. Lid, turn the heat to low and gently cook for about 15 minutes or until the onions have softened.
- Stir in a good squeeze of lime juice and taste for salt adjustment.
- Store in a lidded container in the refrigerator for up to three days or in the freezer for up to two weeks. Thaw overnight in the fridge and gently rewarm on the stove top.
Nutrition Facts : Calories 129 kcal, Carbohydrate 23 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 802 mg, Fiber 8 g, Sugar 2 g, ServingSize 1 serving
BLACK BEAN TORTILLA WITH SALSA
Make this frittata for a quick, easy and healthy lunch option, making the most of storecupboard ingredients and packing in three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 14
Steps:
- Tip the tomatoes into a pan and stir in the onion, ½ the chilli and the smoked paprika. Cook over a low heat for 10 mins. Tip ¾ into a bowl, then stir in 2 tbsp of the coriander and the olives and lemon juice.
- Meanwhile, heat the grill. Tip the beans into a bowl and stir in the remaining chilli, the garlic, cumin and coriander. Beat in the eggs, then add the reserved ¼ of the salsa and the remaining fresh coriander with a little salt to taste. Blitz a little using a hand blender or mash some of the beans with a potato masher.
- Heat a 24cm non-stick pan with the oil. Pour in the bean mixture and leave to cook gently for 5-7 mins until the base is set, then grill for 5 mins. Tip out and cut into 4 wedges. If you're following our Healthy Diet Plan, serve two wedges with half of the remaining salsa and the rocket. Chill the rest for the following day.
Nutrition Facts : Calories 368 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 12 grams fiber, Protein 27 grams protein, Sodium 0.5 milligram of sodium
BLACK BEAN SALSA RECIPE
This black bean salsa recipe is quick and full of zesty flavor! Mix beans with fresh tomatoes, onion, lime and cilantro.
Provided by a Couple Cooks
Categories Side
Time 10m
Number Of Ingredients 7
Steps:
- Dice the tomatoes. Mince the red onion. Finely chop the cilantro. Remove the ribs and seeds of the jalapeño pepper and finely chop it. Drain and rinse the black beans. Juice the lime.
- In a bowl, add tomato, red onion, cilantro, jalapeño, black beans, lime juice, and kosher salt. Stir to combine, and add kosher salt to taste.
BLACK BEAN TACOS
Tangy black bean and salsa verde tacos take only minutes to make and are flavorful and delicious! Great vegetarian dish! Great by itself, but also wonderful with tomatoes, avocado, cheese, etc. Add any of your favorite taco toppings! Could also be served as a side dish with another meal.
Provided by Courtney LeClaire
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
- Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 43.9 g, Cholesterol 13.5 mg, Fat 20.5 g, Fiber 12.8 g, Protein 13 g, SaturatedFat 5.8 g, Sodium 778.1 mg, Sugar 4.4 g
CORN & BLACK BEAN SALSA
This fresh, tangy side dish will be the perfect addition to any barbecue
Provided by Sarah Cook
Categories Dinner, Lunch, Side dish
Time 55m
Number Of Ingredients 6
Steps:
- Drain, then rinse the soaked beans. Cover with cold water, bring to the boil, then simmer for 45 mins or until tender. Drain again.
- Mix the beans, corn, spring onions, coriander stalks and leaves, lime juice, oil and some seasoning together in a bowl. Cover, then chill for up to half a day until ready to serve.
Nutrition Facts : Calories 127 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.24 milligram of sodium
THE BEST EVER BLACK BEAN SALSA
This is one of our favorites! My 7 year old absolutely loves it! This is probably my most requested recipe of all time.
Provided by kristiesnell
Categories Black Beans
Time 45m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix all the vegetables, adding the avocado last or add avocado as you serve it to avoid browning.
- Combine lime juice, salt, olive oil, red wine vinegar, and pepper in a small bowl with a whisk.
- Pour the dressing over the vegetable mixture.
- Stir to combine.
- Chill.
- Serve as a salad or with chips.
Nutrition Facts : Calories 372.8, Fat 15.9, SaturatedFat 2.4, Sodium 409.1, Carbohydrate 51.4, Fiber 16.1, Sugar 5.1, Protein 13.2
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Ratings 10Calories 116 per servingCategory Appetizer, Dips, Snacks
- In a food processor, puree the BLACK BEANS, SERRANO PEPPER, GARLIC, GREEN ONION (white part), CILANTRO, LIME JUICE, GARLIC, CUMIN, SALT, and PEPPER. Add water in small amounts to adjust consistency as needed.
- Place pureed bean dip in a serving bowl. Sprinkle CORN, BELL PEPPER, COTIJA CHEESE, CILANTRO, and LIME over bean dip. Serve chilled.
- Heat the bean dip via microwave or stove, transfer to serving bowl, and add toppings. Serve warm *see recipe footnotes for serving suggestion
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