Best Ever Mexican Black Beans
One thing you’ll notice about this recipe is that it calls for a little less liquid than most Mexican black bean recipes and that means the consistency ends up being slightly different. There’s a little less liquid in the final product and it’s less (for lack of a better word) soupy. If you like your black beans served in a little more liquid, feel free to add more tomato juice. I think it is the tomato juice that is the real magic ingredient in this recipe. Most Mexican black bean recipes call for chicken or vegetable stock, but the tomato juice adds so much more flavor.
This recipe can be used in so many different ways. They can be served as a side with rice, or use them to top tacos and salads, in burritos or enchiladas, or empanada filling. The recipe makes about 3 cups of beans, more than enough for a small family. If you have leftovers, they can be stored in a Ziploc bag and frozen for later. Thaw them on the counter for a few hours then heat them in the microwave or over the stove.
These really might be the best ever Mexican black beans – they’re delicious, quick, and easy!
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 teaspoons taco seasoning
- 1/2 teaspoon onion powder
- 2 15.5 oz cans black beans, rinsed and drained
- 5.5 fluid ounces (about 2/3 cup) tomato juice
- 1/2 teaspoon salt
- 1/4 cup fresh chopped cilantro
Here are your instructions:
In a non-stick skillet, over medium heat, heat olive oil, garlic, taco seasoning, and onion powder for 2-3 minutes.
Add black beans, tomato juice, and salt and stir until combined.
Let beans cook, stirring occasionally, for 8-10 minutes, or until most of the liquid has evaporated.
Remove from heat, stir in cilantro, and serve immediately.
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