When I’m at any Mexican restaurant I love the black beans...when I make them at home, not so much. For a long time I thought that I could just pop open a can of black beans, add them to any Mexican dish and viola they would taste amazing but I was SO wrong.
I just can’t get on board with the taste of plain black beans but I love them as a plant based protein source so I decided to experiment with some recipes! I definitely found a winner!! This black bean mix could be used as a topping on a burrito bowl or nachos or it could even be used as a dip with tortilla chips!! Enjoy!
Wellness Paige Nugget: Black beans are amazing for your health because they are packed with plant based protein and fiber (around 7.5g of each/half cup serving). And as Tayna from the F-Factor (F for Fiber) says "Fiber and Protein at every meal makes losing weight no big deal." In addition to their great fiber and protein content they have lots of potassium for decreasing blood pressure, selenium for helping support the liver with detoxing and iron for maintaining healthy bone structure. Even more reason to pop open a can and try this recipe out!
1 tsp olive oil
1/2 tsp minced garlic
1/4 diced onion
1 (15oz) can black beans
1/2 (10oz) can Rotel Original (5oz total)
1/2 tsp cumin powder
1/4 cup cilantro diced up
1 tablespoon fresh lime juice
Salt and pepper to taste
In sauté pan heat garlic in oil on medium heat.
Add onion as oil begins to warm.
Add cumin and sauté, stirring frequently, until onions are tender, adding a few drops of water if they begin to stick.
Add the can of drained black beans and Rotel and bring to a boil.
Reduce heat and simmer for 20-25 minutes, to allow flavors to blend.
Add chopped cilantro and lime juice and stir. Mash the beans if that is the desired consistency.