Quick Tex-Mex Black Beans

An easy recipe for black beans, made with onion, garlic, and salsa! Quick, healthy, and delicious when paired with Spanish rice and whole-grain tortillas.

Happy Cinco de Mayo!

I can't believe it, I actually have an applicable recipe for the occasion! My recipes hardly ever seem to coincide accurately with holidays, or seasons, for that matter, so I'm kind of proud of myself.

I really like this recipe, and it's a great way to jazz up a can of ordinary black beans.

Jade and the hubs both really enjoy this too, especially when paired with some Spanish Rice and Tortillas.

My husband literally ate the entire batch I made for these pictures, oohing and aahing the entire time. We're big fans of Mexican food over here, so anytime I put in the effort to make a spread, it is universally appreciated.

Another reason my hubby loves this is because I add in his favorite salsa. I don't often add pre-made products to recipes, but it makes these beans so delicious!

So, what does Tex-mex actually mean?

There are a few defining characteristics of Tex-mex cuisine that I've gathered over the years, but take my slant with a grain of salt, as I'm no expert.

1. Canned/jarred products.
2. Corn, corn, corn...if it has corn, it's probably Tex-mex.
3. Cumin is big with Tex-mex, while cilantro and its dried counterpart (coriander) are more unique to Mexican food.
4. Tex-mex favors yellow cheeses, while Mexican food leans toward the white (Cotija!).

With canned beans, jarred salsa, and a good dash of cumin, this recipe is a-screamin' Tex-mex!...it's also screamin' for you to make it if you have ten minutes this weekend. 🙂

Notes

This is my favorite salsa to use (not sponsored).

My favorite way to top these is with a dollop of Greek yogurt and a sprinkle of scallions. A handful of grated cheese is also delicious!