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.
- Canned/jarred products.
- Corn, corn, corn...if it has corn, it's probably Tex-mex.
- Cumin is big with Tex-mex, while cilantro and its dried counterpart (coriander) are more unique to Mexican food.
- 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. 🙂
Quick Tex-Mex Black Beans
- 1 ½ t. olive oil
- ½ c. onion diced
- 2 cloves garlic minced
- ½ c. tomato diced
- 15 ounce can black beans rinsed, drained
- ⅓ c. salsa of your choice see Notes
- ½ t. cumin
- ½ t. chili powder
- 1 t. apple cider vinegar
- ¼ c. cilantro
- Place beans on a plate.
- Partially mash the beans until chunky.
- Heat oil in a medium non-stick skillet.
- Add onion, garlic, and a sprinkle of salt, and cook 4-5 minutes until tender.
- Add in the beans, tomato, salsa, and spices.
- Cook 4-5 minutes until thickened, stirring continuously.
- Stir in vinegar and cilantro.
- Taste for salt.
- Serve warm topped with cheese, Greek yogurt, and/or scallions.
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!
Mmmmm! This recipe has my mouth watering. We LOVE Tex-mex flavors too so this is sure to be a hit. And well done with posting a recipe during the relevant time! I can't say I great at that either. Ha!
Thanks Sammi! 🙂
I love black beans. I cant wait to make this recipe!