Fast Mexican Black Beans

For Spanish please click here

Frijoles negros a la mexicana

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:

Also, check out our Pinterest Lenten recipes board here.



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Dottie

Great recipe. I followed the instructions exactly and it was really tasty. So fast and easy to make, low calories, and the ingredients are not expensive. I can have lunch on the leftovers the rest of the week. Thanks!

Sharon

I made a modified, not so hot, version, this morning. This is absolutely delicious! Thank you so much for the inspiration. I can’t remember when I enjoyed a meal more!

CristinaB.

Thank you very much for your recipies I’ll try it

Kathryn

I have been making black beans similar to this for years, so good!
I also make a cold version as follows:
1 can black beans, drained
1 can corn, drained
1 or 2 diced fresh jalapenos
Chili seasoning, to taste
Mix all the ingredients together and serve as a side dish.

Kathryn

You’re welcome Sylvia!

Shirley Byrd

What is a serrano pepper

Stephanie

PLEASE remember that these hot peppers can burn your fingers. Use gives or a plastic bag over your hands to protect them.

Mayito Castillo

Feliz independencia Mexico lindo y querido! Nada mejor para celebrar que esos deliciosos frijolitos negros. Gracias por la receta Silvia.

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