20-Minute Mexican-Style Black Beans
Quick, smoky, and satisfying—these Mexican-style black beans come together in just 20 minutes. Packed with chipotle, cumin, garlic, and fire-roasted tomato, they're perfect as a side or main!
Equipment
- 1 Small Sauce Pot or Pressure Cooker
Ingredients
Main Ingredients
- 1 ¾ cups Cooked Black Beans undrained, about one can or cooked from scratch
- ¼ cups Red or White Onion diced
- ½ cups Fire Roasted Tomatoes from a can
- 2 teaspoon Adobo Sauce
- 1 Chipotle Pepper minced (optional)
- ½ teaspoon Fine Sea Salt
- ½ teaspoon Ground Cumin
- ¼ teaspoon Garlic Powder or 1 minced garlic clove
- 1 Lime juiced
Instructions
Instructions
- Add cooked black beans and their cooking liquid to a small sauce pot or pressure cooker.
- Add onion, salt, cumin, garlic powder or minced garlic, fire roasted tomatoes, chipotle pepper, and adobo sauce.
- Stir ingredients well, then cover the pot and bring to a simmer over medium heat.
- Once simmering, reduce heat to low and cook for 15 minutes until onions are tender.
- Use quick release method if using a pressure cooker. Stir in fresh lime juice and serve.
Notes
Store leftovers in the fridge for up to 3 days or freeze for up to 2 weeks. Reheat gently on the stovetop for best texture.