Good side dishes can really make a meal. They add unique flavors and enhance a main dish. Today, I’m sharing this Mexican black bean recipe because it is one of my favorite side dishes. Elly from Elly Says Opa calls them world famous and rightly so. They take little time to prep and cook but provide a flavorful addition to any dish. I love adding these black beans to nachos, burritos, and rice, or even just served as a side to any Mexican dish. I recommend doubling the recipe so that you have plenty of leftovers.
- 2 tsp. canola oil
- ¼ cup diced onion
- 1 clove garlic, minced
- 1 tbsp. tomato paste
- 1 (15 oz.) can of black beans, drained and rinsed
- ½ cup vegetable broth
- ¼ tsp. chili powder
- ¾ tsp. cumin
- ½ tsp. oregano
- lime for juicing
- scallions or cilantro
- Heat the oil in a medium skillet over medium heat until shimmering. Add the onions and cook until translucent. Stir in the garlic and tomato paste and cook until fragrant, about 30 seconds.
- Add the beans to the pan. Using a wooden spatula, smash about half of the beans. Stir in the vegetable broth, chili powder, cumin, and oregano. Simmer over low heat, stirring occasionally, until most of the broth has been absorbed, about 10-15 minutes. Season with salt and pepper to taste.
- If desired, squeeze fresh lime juice over the top and sprinkle with scallions or cilantro.
slightly adapted from Elly Says Opa