Oh, how I just love mexican food! However, I have had to adapt many of the classic dishes to accomodate our preference for limiting (no, I didn’t say eliminating!) meat and dairy in our diets. What this means is that I often turn to beans to provide us with a complete protein (rice/beans) and much needed iron. Sadly, though, until recently I wasn’t exactly LOCO about beans. Which is why I started playing around to see what could be done to make them more appealing. I quickly discovered that two simple additions and a squirt of lime juice can make monumental changes in the flavor! So pour yourself a big margarita and get ready to whip together a leaner and meaner mexican feast– you can start by swapping out some of the meat and greasy cheese with these tasty Mexi-black beans!! Two seriously cool facts about mexi-black beans is 1. how versatile they are–I use them at breakfast in egg burritos and even as an appetizer with a squeeze of lime over the top and multi-grain chips and 2. they are packed full of iron, magnesium, phosphorus, folate, and fiber (hello beano!). Heck, if you are really feeling crazy buy a bag of dried beans and give the home made version a shot. They are super simple and make a good choice even better because YOU have control over the level of sodium added!
- 1 14 oz can of black beans
- 2 t cumin seeds
- squirt of lime juice
- 1 t chipotle pepper flakes (or more!)
In a small sauce pan cook the ingredients over low until they start to break down, become aromatic, and thicken up a little. This is usually when I take them off of the heat and serve them, but if you leave them cook for 20 or so more minutes they will almost completely break down and thicken to a refried bean consistency, which might be desirable depending upon how you are using them!