Ingredients for Mexican Black Beans
- Olive Oil
- Garlic Cloves
- Jalapeno
- Ground Cumin
- Black Beans
- Chicken Broth
- Fresh Lime Juice
- Fresh Cilantro
- 1/2 cup shredded Monterey Jack cheese (optional)
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How to Make Mexican Black Beans
- Heat 1 tablespoon of olive oil in a large, heavy-bottomed saucepan over medium-high heat.
- Add 2 cloves minced garlic, 1 teaspoon chili powder, and 1/2 teaspoon ground cumin. Sauté for 30 seconds, until fragrant.
- Add 2 (15-ounce) cans of black beans (rinsed and drained), 1 cup of vegetable broth, and bring to a simmer. Cook for 5 minutes, stirring occasionally.
- Coarsely mash the beans using a potato masher or immersion blender to your desired consistency. Leave some beans whole for texture.
- Reduce heat to medium-low and continue to simmer, stirring frequently, for about 15-20 minutes, or until the beans have thickened to your liking.
- Season to taste with 2 tablespoons of lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Transfer the black beans to a serving bowl.
- Garnish with 1/4 cup chopped fresh cilantro.
- (Optional) Top with 1/2 cup shredded Monterey Jack cheese and microwave for 1-2 minutes, or until melted.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
1g
Fat
20g
Carbs
8g
