Learn how to make Mexican black beans in minutes. This is a perfect recipe to make when you are in a hurry and need a fast, delicious and nutritious meal.
Beans are one of my favorite foods, I grew up eating them almost every day and now I do the same with my family.
Last week I wanted to make black beans for lunch but I didn't have a lot of time, so I went to my pantry and the fridge to see what I had, and in just a few minutes I had a beautiful and delicious bowl of black beans.
This recipe is ideal for busy days when you have little time to put something together. Just add a few warm tortillas and you are set.
Fast Mexican Black Beans
4 portions
Ingredients
- 1 (14.5 oz) can chopped tomatoes
- 1 (15 oz) can black beans
- 1 (11 oz) can of corn, drained
- 2 tablespoons olive oil
- 1 small white onion, finely chopped
- 1 serrano pepper, finely chopped
- Salt & pepper to taste
Equipment
- Medium size pot.
- Knife.
- Cutting board.
- Measuring spoons.
Process
Open the tomatoes, black beans and corn cans. Drain the corn. Set aside.
Heat the olive oil in the pot over medium-high heat.
Add the onion and serrano peppers and cook, string constantly until the onion is soft. Then add the tomatoes and cook for 5 minutes.
Incorporate the black beans (with the juice from the can) and the drained corn. Add salt and pepper to taste.
Cover the pot and simmer for 12-15 minutes until all flavors are deliciously combined.
That's it!
Pour in bowls and add a few warm tortillas.
¡Buen Provecho!
This recipe is part of our annual 7 Weeks of Lenten Recipes 2016 event. Check out other yummy meatless recipes from my sister bloggers below and check out different Lenten recipes in Spanish underneath my Frijoles Negros a la Mexicana recipe here. And if you need other meatless recipe right now, check out one of these:
- Silvia’s Mexican Tuna Salad
- Black Bean Burgers
- Quesadillas with Queso Fresco
- Chipotle Enfrijoladas
- Two-bean Vegetable Chili
- Cheese Entomatadas
- Cheese-filled Jalapeños
- Rajas and Corn Tacos
- Shrimp Cocktail
- Baked Yams and Potatoes with Veggie Burgers
Also, check out our Pinterest Lenten recipes board here.
Fast Mexican Black Beans
Ingredients
- 1 (14.5 oz) can chopped tomatoes
- 1 (15 oz) can black beans
- 1 (11 oz) can corn
- 2 tablespoons olive oil
- 1 small white onion finely chopped
- 1 serrano pepper finely chopped
- Salt & pepper to taste
Utensilios
- Medium size pot.
- * Measuring spoons
Instructions
- Open the tomatoes, black beans and corn cans. Drain the corn. Set aside.
- Heat the olive oil in the pot over medium-high heat.
- Add the onion and serrano peppers and cook, string constantly until the onion is soft. Then add the tomatoes and cook for 5 minutes.
- Incorporate the black beans (with the juice from the can) and the drained corn. Add salt and pepper to taste.
- Cover the pot and simmer for 12-15 minutes until all flavors are deliciously combined.
Nutrition
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