Mexican Black Beans
An excellent side dish for carnitas, tacos, or enchiladas. A great filler for burritos or on top of a taco salad - endless possibilities! Quick, easy, delicious, and vegan!
Ingredients
- 1 can black, not drained see notes
- 2 tablespoon canned, diced chilis see notes
- ½ cup red or green bell pepper, diced
- 1 teaspoon lime juice
- 1 ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Place all ingredients in a small sauce pan, heat on medium until it bubbles. Turn to lowest heat setting and cook for about 5-7 mins until the bell pepper is softened
Notes
NUGGETS OF KNOWLEDGE
Beans - While I usually use black beans, pinto beans are amazing too! Any bean you want to transform into a delicious side dish will work perfectly!
Chilis - You can usually find a small can of diced chilis in the Mexican/ethnic section most grocery stores. They range from mild to spicy. I love using the fire roasted ones, just added goodness!