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 is a perfect recipe to make when you are in a hurry and need a fast, delicious and nutritious meal. Just add a few warm tortillas and you are set.
Fast Mexican Black Beans
4 portions
- 2 T olive oil
- 1 small white onion, finely chopped
- 1 serrano pepper, finely chopped
- 1 (14.5 oz) can chopped tomatoes
- 1 (15 oz) can black beans
- 1 (11 oz) can of corn, drained
- Salt & pepper to taste
With a medium sized pot over high heat, pour in the olive oil. When oil is hot, turn down the heat to medium-high and add the onion and serrano peppers. Stir constantly until onion is soft and then add the tomatoes. Let them cook for 5 minutes and then add the black beans (with juice) and the corn (drained). Add salt and pepper to taste. Cover the pot and let it 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:
- Silvia’s Mexican Tuna Salad
- Black Bean Burgers
- Quesadillas with Queso Fresco
- Chipotle Enfrijoladas
- Two-bean Vegetable Chili
- Cheese Entomatadas
- Cheese-filled Jalapeños
- Rajas and Corn Tacos
- Shrimp Cocktail
- Baked Yams and Potatoes with Veggie Burgers
Also, check out our Pinterest Lenten recipes board here.
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