Spicy Mexican Beans
A hearty, protein-packed vegan dish featuring tender beans simmered in a vibrant, smoky tomato sauce with just the right amount of heat.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely diced
- •3 cloves garlic, minced
- •1 red bell pepper, diced
- •1 jalapeño, seeded and finely minced
- •2 cans (15 oz each) black beans, rinsed and drained
- •1 can (14.5 oz) fire-roasted diced tomatoes
- •1 tablespoon tomato paste
- •1 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •1/2 teaspoon chili powder
- •1/2 cup vegetable broth
- •1/4 cup fresh cilantro, chopped
- •1 tablespoon fresh lime juice
- •Salt and black pepper to taste
Instructions
- 1
Heat the olive oil in a large skillet or pot over medium heat.
- 2
Add the onion, bell pepper, and jalapeño, sautéing for about 5-7 minutes until the vegetables are softened.
- 3
Stir in the minced garlic, tomato paste, cumin, smoked paprika, and chili powder, cooking for 1 minute until fragrant.
- 4
Add the drained black beans, fire-roasted tomatoes with their juices, and the vegetable broth.
- 5
Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened.
- 6
Remove from heat, stir in the fresh lime juice and cilantro, and season with salt and pepper to taste.
- 7
Serve warm as a main dish with rice or as a side to your favorite tacos.
💡 Chef tips
- For extra heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- These beans store beautifully in an airtight container in the refrigerator for up to 4 days and often taste even better the next day as the spices meld.
- If you prefer a creamier texture, mash about 1/4 of the beans with a fork directly in the pan before serving.
✅ How it should turn out
The finished dish should have a thick, glossy sauce coating tender beans, with a deep smoky aroma and a balanced flavor that is savory, slightly tangy from the lime, and pleasantly spicy.