Spicy Mexican Beans
A hearty, protein-packed vegan dish featuring tender beans simmered in a vibrant, smoky tomato and chili sauce.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely diced
- •3 cloves garlic, minced
- •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
- •1/4 cup fresh cilantro, chopped
- •1 tablespoon 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 and sauté for 5 minutes until translucent, then stir in the garlic and jalapeño for another minute until fragrant.
- 3
Stir in the tomato paste, cumin, smoked paprika, and chili powder, cooking for 1 minute to toast the spices.
- 4
Add the fire-roasted tomatoes and the drained black beans, stirring well to combine.
- 5
Reduce heat to low, cover, and simmer for 15 to 20 minutes to allow the flavors to meld and the sauce to thicken slightly.
- 6
Remove from heat, stir in the fresh lime juice and cilantro, and season with salt and pepper to taste.
💡 Chef tips
- For extra creaminess, mash about 1/4 cup of the beans against the side of the pot with a wooden spoon before stirring.
- These beans store beautifully in an airtight container in the refrigerator for up to 4 days and often taste even better the next day.
- Serve over cilantro-lime rice or inside warm corn tortillas for a complete meal.
✅ How it should turn out
The finished dish should be rich and glossy with a deep, smoky aroma and a balanced heat that lingers pleasantly on the palate.