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Lilly’s Table

 
 
Radish Salsa
Fish Tacos
© Lillys-Table.com Photo of Mexican Black Beans
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Mexican Black Beans

from Fish Tacos with Guacamame, Radish Salsa & Black Beans, the Week of May 27, 2012.
View the previous or next recipe for this meal.

Black beans are lightly spiced up and ready to accompany any Mexican dish. Use a can of black beans or soak & cook dried beans. Add more spices as desired to taste.

Ingredients

  • 1 can black beans
  • 1 tablespoon cumin, ground
  • ½ tablespoon coriander, ground, optional to taste
  • ½ teaspoon chili powder, or chipotle powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon black pepper, ground
  • 1 lime, halved
  • 2 tablespoons cilantro, fresh and chopped fine

Serving Size: 2 People

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Preparation Instructions

Add the entire can of black beans including the liquid in a pot. If using dried beans you cooked yourself, add about 1/2 cup of the starchy cooking liquid.

Stir in the spices, cook over medium heat until bubbling. Adjust to taste and then swirl in the fresh lime and cilantro. Taste again. Add more of any ingredient, including a bit of salt & pepper, if desired.