If you’re on a black bean kick, you’ll love these other flavorful weeknight meals: Once I’m ready to use them, I thaw them on the counter for a few hours then heat them in the microwave or over the stove. So I usually reserve half of the the beans in a Ziploc bag or container and freeze them for later. The recipe makes about 3 cups of beans, more than enough for my small family. Fold them into tortillas for my favorite Crispy Black Bean Tacos.Fill burritos, enchiladas, or empanadas with Mexican black beans.Toss the beans over a bed of lettuce for taco salads.On their own, these beans are a great side for tacos.My Cilantro-Lime Brown Rice is an especially flavorful grain recipe that pairs well with black beans. Serve them with rice for a nutritious and laid-back meal. ![]() Here are some of my favorite black bean recipes to turn this vegetarian recipe into a meal: Most of the liquid will evaporate, leaving creamy and thick black beans.įinally, turn off the heat, garnish with fresh cilantro and serve! Serving Ideas for Black Beans from Scratch Next, stir in the black beans, tomato juice, and salt to season. How to make Mexican black beans? This easy from-scratch recipe is three easy steps:įirst, heat minced garlic, taco seasoning, and onion powder in a skillet greased with olive oil until fragrant. The rest of the ingredients for easy Mexican beans are canned black beans (I prefer low-sodium to control the amount of salt), minced fresh garlic, and taco seasoning. Most Mexican black bean recipes call for chicken or vegetable stock, but the tomato juice adds so much more flavor. ![]() I think it is the tomato juice that is the real magic ingredient in this recipe. If you like your black beans served in a little more liquid, feel free to add more tomato juice. As a result, the consistency ends up being slightly thicker, less soupy, and better for filling tacos and other tasty Mexican meals. What makes this the BEST recipe for black beans? It calls for a little less liquid than other recipes. He started asking for beans every night for dinner and eventually I had to make a rule that we would only eat these once a week. ![]() He ate them by the handful, and ended up covered in beans from head to toe. Not too long after his first birthday, I made these for the first time. My toddler loves this recipe so much, I started making it nearly every week. Plus, it’s plant-based, vegetarian, and packed with health benefits. This recipe takes less than 15 minutes in just one pot. It’s super versatile and family-friendly. I’m aware that it’s crazy to get excited about black beans, but that’s how much I really love this recipe. Tomato juice, fresh cilantro, garlic, and taco seasoning make a flavor-packed side dish, taco filling or salsa. Once you try them, you’ll agree that these really are the best ever Mexican Black Beans.
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