Mexi-Black Beans

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!

Mexi-black beans

Servings:  3

  • 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!

2 thoughts on “Mexi-Black Beans

  1. Lisa

    This was so yummy! Served it w/ the Cilantro Lime Rice, rolled up in a warm tortilla. MmmmMmmmMmmmmmm Thanks for the recipe!

    Reply

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