Description
This black beans recipe is flexible, nutritious, and goes with everything. This recipe makes enough for 8 tacos or 4 side servings. Easily double or triple as needed.
Ingredients
- 2 teaspoons extra virgin olive oil or avocado oil
- 1/2 white or yellow onion, diced
- 1 medium poblano pepper, seeds and ribs removed, diced
- 2 cloves garlic, finely chopped, grated, or pressed
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 (15-ounce) can of black beans, drained and rinsed
- 1/2 teaspoon Cholula hot sauce (or your favorite vinegar-based hot sauce)
- Juice of 1/2 a lime
- 3/4 teaspoon sea salt
- For spicy black beans: 1 small jalapeno pepper, seeds and ribs removed, diced (add with poblano pepper)
Instructions
- Heat the oil in a large saute pan over medium heat. Add the onions, poblano pepper, and a pinch of salt. Saute until softened (about 5 minutes).
- Stir in the garlic, chili powder, and cumin. Saute for 2 more minutes until fragrant, lowering the heat if the garlic starts to brown.
- Add black beans, hot sauce, salt, and 1/4 cup of water. Cover, and cook over a medium simmer for 10-15 minutes until the black beans are heated through and the water has evaporated.
- Use as a side dish, in tacos, with rice or alone.
Leftovers keep in the fridge, covered, up to 5 days.