Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Add peppers, onions, chili powder, paprika, cumin and salt cook until the onions have caramelized slightly, about 5 minutes. Heat oil in a medium pot over medium heat. Combine yogurt and taco seasoning in a small bowl, mix well.

Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. If you dont have a microwave, bake about 45 minutes at 400☏. Start by sautéing the onion in a bit of olive oil until the onion has softened. In a large pot, saut the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Looking for another black bean side dish? Try my refried black beans!.As I mentioned, if you’re watching your sodium intake, looking for no-salt added canned beans.I used a yellow onion but you can use a white onion or even a few shallots, instead of the yellow onion.If you wanted to make these spicy, you could add a pinch of cayenne pepper or chili powder to the recipe.Be sure to save the liquid from cooking, to be used in this recipe. You could make these with dried black beans, but they’d need to be fully cooked before starting this recipe.Black beans are also inexpensive and canned beans can last a long time in the pantry. Keep in mind that some beans can be high in sodium if they’re packed in salt, so I recommend looking for low sodium or no-salt added cans of black beans, since we’re using the liquid in this recipe. You may be wondering if black beans are good for you and the short answer is, yes! They’re a great source of plant-based protein and they’re an excellent source of fiber. I know there are lots of different ways to make black beans, but this one is my personal favorite because it’s quick, easy, and delicious. Cook for 3 minutes until warmed and fragrant, then stir in rice for 1 minute until heated through. Add the beans, cumin, oregano, and kosher salt and stir to combine.

Cook for 10 minutes, stirring occasionally until the onions are translucent and lightly browned. Note: While these black beans remind me of the side dish I get at my favorite local Mexican restaurant, I wouldn’t call these authentic Mexican black beans, as I’m not an expert in Mexican cuisine and I’m sure they’re traditionally made with dried beans. Once melted, add the onion, bell pepper, and garlic. The Vegan Mexican Black Beans or Frijoles Negros are best served as a side to your Mexican. I love pairing these black beans with Mexican rice! Even our 9-year-old foster kiddo (who normally hates beans) enjoys these black beans! It is not only Vegan & Gluten-free but also a Dump & Cook Recipe. These Mexican Black Beans are a great way to spice up a simple can of beans and they’re a delicious side dish to serve with your favorite Mexican meal. A Mexican bean burrito recipe thats quick enough for a weeknight This Jamie Oliver vegan bean burrito recipe is packed with tomatoes, pepper and cheese.

Mexican black bean recipes vegetarian