Mexican Black Beans
Mexican Black Beans just like the ones you love from Mexican restaurants but homemade! With a short list of budget-friendly pantry ingredients and 40 minutes, you can achieve gourmet flavors and the perfect creamy texture. Use them as a protein-packed addition in burrito bowls, tacos, nachos, an...
Foto: Rainbow Plant Life
Ingredients
- 2 (15-ounce/425g) cans black beans, undrained*
- 1 ½ tablespoons extra virgin olive oil
- 1 small red or yellow onion, (diced)
- 4 g arlic cloves, (chopped)
- 1 jalapeño or serrano pepper, (diced**)
- ½ teaspoon ground cumin
- 1 ½ teaspoons dried Mexican oregano
- ½ teaspoon chipotle chile flakes or red pepper flakes***
- 1 ½ teaspoons kosher salt
- Freshly cracked black pepper
- 1 pound (454g) fresh tomatoes or 1 (14-ounce/400g) can of diced tomatoes
- A glug of extra virgin olive oil****
- A squeeze or two of lime juice
- 1 cup (16g) fresh cilantro leaves and stems, chopped
Steps
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Don’t drain the beans!
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Prep the fresh tomatoes, if using. Wash, and then add to a food processor and pulse until pureed. Or grate the tomatoes using the wide holes of a box grater.
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Make the sofrito. Heat a large sauté pan over medium heat with 1 ½ tablespoons of oil. Once hot, add the onion with a pinch of salt and cook until the onion has softened and is golden but not browned, 5 to 6 minutes, stirring occasionally. Add the garlic, jalapeño, cumin, oregano, and chipotle flakes (if using) and cook for 1 to 2 minutes, stirring frequently.
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Add the diced tomatoes. Adjust the heat as needed to maintain a rapid simmer and cook until the tomatoes break down and most of the liquid has evaporated, 8 to 10 minutes. Season with the kosher salt and several cracks of black pepper.
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Pour the black beans with their liquid into the sofrito. Bring to a simmer and simmer for 15 minutes until thickened and saucy. If it gets too thick, add a splash of vegetable broth if you have it, or water.
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Stir in a glug of extra virgin olive oil, a squeeze of lime juice, and cilantro. Taste, and add salt/pepper or more lime juice to taste.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 2 | - | - | |
| extra virgin olive oil | 1.5 tablespoons | - | - |
| red or yellow onion | 1 small | - | - |
| arlic cloves | 4 g | - | - |
| jalapeño or serrano pepper | 1 | - | - |
| ground cumin | 0.5 teaspoon | Rp 70.000/kg | Rp 175 |
| dried Mexican oregano | 1.5 teaspoons | - | - |
| chipotle chile flakes or red pepper flakes*** | 0.5 teaspoon | - | - |
| kosher salt | 1.5 teaspoons | - | - |
| Freshly cracked black pepper | - | - | - |
| 1 pound | - | - | |
| A glug of extra virgin olive oil**** | - | - | - |
| A squeeze or two of lime juice | - | - | - |
| 1 cup | - | - |
*Estimated market prices, may vary by region
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