Spicy Mexican Beans
These vibrant, protein-packed spicy Mexican beans are bursting with smoky flavor and zesty spices for a comforting plant-based meal.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely diced
- •1 red bell pepper, diced
- •3 cloves garlic, minced
- •1 jalapeño pepper, seeded and finely chopped
- •1 tablespoon ground cumin
- •2 teaspoons smoked paprika
- •1 teaspoon chili powder
- •1 can (14.5 ounces) crushed tomatoes
- •2 cans (15 ounces each) black beans or pinto beans, rinsed and drained
- •1/2 cup vegetable broth
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1 lime, juiced
- •1/4 cup fresh cilantro, chopped
Instructions
- 1
Heat the olive oil in a large skillet or Dutch oven over medium heat.
- 2
Add the diced onion and red bell pepper, cooking for about 5 to 7 minutes until softened and translucent.
- 3
Stir in the minced garlic and chopped jalapeño, cooking for another minute until fragrant.
- 4
Add the ground cumin, smoked paprika, and chili powder directly to the vegetable mixture, stirring constantly for about 1 minute to toast the spices.
- 5
Pour in the crushed tomatoes, rinsed beans, and vegetable broth, stirring well to combine.
- 6
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and let it cook for 15 to 20 minutes so the flavors meld together.
- 7
Remove the lid, season with kosher salt and black pepper, and mash a few of the beans with the back of a wooden spoon to create a thick, creamy sauce.
- 8
Stir in the fresh lime juice and half of the chopped cilantro, then taste and adjust seasoning if needed.
- 9
Garnish with the remaining cilantro and serve warm.
💡 Chef tips
- You can easily swap black beans for pinto beans or kidney beans depending on what you have in your pantry.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
- For a richer flavor, let the beans sit off the heat for 10 minutes before serving so they can absorb the remaining sauce.
✅ How it should turn out
The finished dish should be thick and glossy, with a rich smoky aroma, a lively kick of spice, and a deeply savory tomato flavor.