Easy and delicious, these restaurant quality Mexican black beans take almost no time to make!
I’ve been missing in action lately, but it’s not without good reason.
My husband and I, along with two other couples, purchased a local health club that recently closed. We’ve been working nonstop, first to get it ready, and now to build it back up. It was closed for two months (and it closed badly) before we were able to make the purchase, so we started at ground zero. But it’s one of those places that has always had a true community, and people have been coming back. There’s a lot of energy — and a lot of joy — in the building.
All of our husbands own their own businesses, so the wives have each taken on an area at the health club. I’m handling marketing and social media, promotional materials, and of course anything else that needs to get done. Right now I’m struggling to find a balance between my blog and this new business. The health club needs a lot of TLC, so my energy has been there. But don’t worry, I’ll find a way to balance the two!
When my friend Michaela and I were discussing the date for our summer Freaky Friday, the only thing that I was trying to plan around was a trip to Bermuda to celebrate my husband’s 50th birthday and our 25th wedding anniversary, which is coming up here shortly. The health club wasn’t even in the picture at that point. Of course with everything going on now, I completely forgot about Freaky Friday, and then all of a sudden it was upon us.
But I managed to get my recipe made in spite of it all!
In case you’re not familiar with our Freaky Friday posts, a group of us each make a recipe from the blog assigned to us and we keep it a secret until our posts go live. This time around I had a chance to make a recipe from my friend Julie at Hostess at Heart. I chose her Quick and Easy Black Bean recipe. Of course I had to adapt it slightly, because that’s how I roll. I can’t help myself…I adapt pretty much every recipe that I make.
Since we’re talking Mexican food, you might like to try a couple others from her recipe stash, like the Ultimate Spicy Tacos Al Pastor recipe or perhaps this Homemade Jalapeno Tortilla recipe!
If you like to bake, Julie has the most amazing collection of bread recipes that I have ever seen. To be completely honest, I did not contemplate making any of them for my Freaky Friday post. For the most part, I find baking a little daunting because you can’t just play around with a recipe. But I love looking at her bread recipes and wishing someone would make them for me!
MEXICAN BLACK BEANS RECIPE
Keeping in the spirit of how I generally cook, I chose an easy recipe.
First, sauté the chopped onion, garlic, and jalapeno in a little bacon grease until it softens, about 1-2 minutes. I like to use bacon grease for the flavor, but you could also use vegetable oil. Then add the black beans (including the liquid), green chiles, cumin, chili powder, and cayenne. Stir to combine, bring to a simmer, and cook it for about 10 minutes.
I normally rinse my black beans, but I liked the look of the soupy texture from Julie’s recipe, so I decided to give it a try using the liquid with the beans. I’m really glad I did!
Remove the beans from heat, stir in the cilantro, and add the juice from 1/2 of a lime. Then add salt and pepper to taste, and garnish with freshly crumbled Cotija and chopped cilantro.
[clickToTweet tweet=”Restaurant quality #Mexican black beans! You’re going to love this easy recipe!” quote=”Restaurant quality #Mexican black beans! You’re going to love this easy recipe!”]
Try pairing these Mexican black beans with my Creamy Green Chile Chicken Enchiladas!
OTHER MEXICAN RECIPES YOU MAY ENJOY
- Refried Beans
- Green Chile Sauce
- Fajita Seasoning Recipe
- Corn Salsa with Black Beans
- Mexican Corn Salad
DON’T FORGET TO VISIT THE OTHER FREAKY FRIDAY RECIPES!
An Affair from the Heart –Deconstructed Guacamole Salad
A Kitchen Hoor’s Adventures – Homemade Strawberry Frozen Yogurt Popsicles
Aunt Bee’s Recipes – P.F. Chang’s Lettuce Wrap Salad
Belle of the Kitchen – Crock Pot Honey Sriracha Meatballs
Bowl Me Over – Grilled Shrimp Nicoise Salad
The Devilish Dish – Southwestern Coleslaw
The Flavor Blender – Creamy Frozen Margarita Pie Slice with a Pretzel Crust
Full Belly Sisters – Bacon Scallion Deviled Eggs
The Foodie Affair – New Zealand Bacon and Egg Pie
Honey & Birch – Grilled Guacamole
Hostess at Heart – Easy Oven-Baked Chicken Fajitas
Lemoine Family Recipes – Easy Peach Dumplings
Lisa’s Dinnertime Dish – Tortellini Caprese Salad
PicNic – Oreo Scones
PlatterTalk – Black Bean and Roasted Corn Chowder
Seduction in the Kitchen – Peach Sweet Tea
Take Two Tapas – Spicy Margarita Shrimp Skewers
Who Needs a Cape? – No Bake Chocolate Cherry Cheesecake Parfait
Let’s get cooking! You’re going to love this easy Mexican Black Beans recipe!
- 2 15.5 oz cans black beans (do not rinse)
- 1 tablespoon vegetable oil or bacon grease (I personally prefer bacon grease)
- 1 small white onion, chopped
- 3 garlic cloves, minced
- 2 jalapeno peppers, seeded, minced
- 1 4 oz can diced green chiles
- 1 tablespoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh cilantro
- Juice from 1/2 lime
- salt and pepper to taste
- Freshly crumbled Cotija cheese, chopped cilantro for garnish
- Sauté the chopped onion, garlic, and jalapeno until softened, about 1-2 minutes.
- Add black beans (including liquid), green chiles, cumin, chili powder, and cayenne. Stir to combine, bring to a simmer, and cook for about 10 minutes.
- Remove from heat.
- Stir in the cilantro and add juice from 1/2 of a lime.
- Add salt and pepper to taste.
- Garnish with freshly crumbled Cotija cheese and chopped cilantro.