FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
mexican black beans recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Vegan, Gluten Free
Description
This recipe transforms canned black beans into a hearty side dish or main course using a vibrant roasted red pepper swirl. The combination of smoky paprika and a touch of sweetness creates restaurant-quality flavor quickly and easily.
Ingredients
- 400 g red bell peppers (2 large), halved and deseeded
- 30 ml vegetable oil (2 tablespoons), divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 800 g black beans (2 x 15-ounce cans), rinsed and drained
- 10 g ground cumin (2 teaspoons)
- 5 g smoked paprika (1 teaspoon)
- 2.5 g dried oregano (0.5 teaspoon)
- 250 ml vegetable broth (1 cup)
- 30 ml fresh lime juice (2 tablespoons)
- 5 ml maple syrup (1 teaspoon), or agave nectar
- 5 g sea salt (1 teaspoon), to taste
- 2 g black pepper (0.5 teaspoon), to taste
- 30 g fresh cilantro (0.25 cup), chopped, for garnish
Instructions
- Roast Red Peppers: Preheat the oven to 400°F (200°C). Arrange the red bell pepper halves on a baking sheet, drizzle with 1 tablespoon of oil, and roast cut-side down for 25–30 minutes until charred and wrinkled.
- Peel and Steam: Transfer the hot roasted peppers to a bowl and cover tightly with plastic wrap to steam for 10 minutes. Once cooled, peel the skins from the peppers.
- Sauté Aromatics: While peppers steam, heat the remaining 1 tablespoon of oil in a large saucepan over medium heat. Add the diced onion and cook for 5–7 minutes until translucent. Stir in the garlic, cumin, smoked paprika, and oregano; cook for 1 minute until fragrant.
- Simmer Black Beans: Add the rinsed black beans and vegetable broth to the saucepan. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15 minutes to allow the flavors to meld.
- Prepare Pepper Swirl: Place the peeled peppers in a blender with the lime juice, maple syrup, salt, and black pepper. Blend until completely smooth and creamy, adjusting seasonings as needed.
- Add Swirl to Beans: Reserve about 1/4 cup of the pepper swirl for garnish. Pour the remaining swirl into the simmering black beans and stir gently to incorporate, leaving some visible ribbons of the vibrant sauce. Continue cooking for 2–3 minutes to heat through.
- Plate and Garnish: Spoon the beans into a bowl and drizzle with the reserved pepper swirl. Garnish with fresh chopped cilantro before serving.
Notes
For best results, always use fresh lime juice. If using dried beans instead of canned, pre-cook them completely before starting step 4. To thicken the beans naturally, mash a small amount of the cooked beans before adding the swirl.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Main Course
- Method: Simmering, Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 100 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: mexican, black beans, side dish, vegetarian, vegan, smoky, red pepper swirl, easy, weeknight meal, family friendly, gluten free
