Fast Mexican Black Beans

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Learn how to make Mexican black beans in minutes. This is a perfect recipe to make when you are in a hurry and need a fast, delicious and nutritious meal.

Mexican black beans with corn, onion and tomatoes on a blue bowl. There are two tortillas on the side.

Beans are one of my favorite foods, I grew up eating them almost every day and now I do the same with my family.

Last week I wanted to make black beans for lunch but I didn't have a lot of time, so I went to my pantry and the fridge to see what I had, and in just a few minutes I had a beautiful and delicious bowl of black beans.

This recipe is ideal for busy days when you have little time to put something together. Just add a few warm tortillas and you are set.

Fast Mexican Black Beans

4 portions

Ingredients

  • 1 (14.5 oz) can chopped tomatoes
  • 1 (15 oz) can black beans
  • 1 (11 oz) can of corn, drained
  • 2 tablespoons olive oil
  • 1 small white onion, finely chopped
  • 1 serrano pepper, finely chopped
  • Salt & pepper to taste

Equipment

  • Medium size pot.
  • Knife.
  • Cutting board.
  • Measuring spoons.

Process

Open the tomatoes, black beans and corn cans. Drain the corn. Set aside.

Heat the olive oil in the pot over medium-high heat.

Add the onion and serrano peppers and cook, string constantly until the onion is soft. Then add the tomatoes and cook for 5 minutes.

Incorporate the black beans (with the juice from the can) and the drained corn. Add salt and pepper to taste.

Cover the pot and simmer for 12-15 minutes until all flavors are deliciously combined.

That's it!

Pour in bowls and add a few warm tortillas.

¡Buen Provecho!

This recipe is part of our annual 7 Weeks of Lenten Recipes 2016 event. Check out other yummy meatless recipes from my sister bloggers below and check out different Lenten recipes in Spanish underneath my Frijoles Negros a la Mexicana recipe here. And if you need other meatless recipe right now, check out one of these:

Also, check out our Pinterest Lenten recipes board here.

Frijoles negros a la mexicana
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Fast Mexican Black Beans

This is a perfect recipe to make when you are in a hurry and need a fast, delicious and nutritious meal.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 244kcal

Ingredients

  • 1 (14.5 oz) can chopped tomatoes
  • 1 (15 oz) can black beans
  • 1 (11 oz) can corn
  • 2 tablespoons olive oil
  • 1 small white onion finely chopped
  • 1 serrano pepper finely chopped
  • Salt & pepper to taste

Utensilios

Instructions

  • Open the tomatoes, black beans and corn cans. Drain the corn. Set aside.
  • Heat the olive oil in the pot over medium-high heat.
  • Add the onion and serrano peppers and cook, string constantly until the onion is soft. Then add the tomatoes and cook for 5 minutes.
  • Incorporate the black beans (with the juice from the can) and the drained corn. Add salt and pepper to taste.
  • Cover the pot and simmer for 12-15 minutes until all flavors are deliciously combined.

Nutrition

Nutrition Facts
Fast Mexican Black Beans
Amount per Serving
Calories
244
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
865
mg
38
%
Potassium
 
777
mg
22
%
Carbohydrates
 
36
g
12
%
Fiber
 
6
g
25
%
Sugar
 
12
g
13
%
Protein
 
7
g
14
%
Vitamin A
 
14
IU
0
%
Vitamin C
 
2
mg
2
%
Calcium
 
56
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: Mexican
Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Keyword: Quick


Silvia Martinez
Latest posts by Silvia Martinez (see all)

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