Tex-Mex Beans



2 15 ounce no sodium added black beans (drained and rinsed)
2 tsp chopped garlic
1 medium onion, chopped fine
2 jalapeno chiles, chopped fine (seeds removed)
1 tsp Mexican oregano
2 tsp ground cumin
1/2 cup chopped fresh cilantro
2 tsp fresh lime juice
½ – ¾ C vegetable broth


You'll be doing a dry saute (no-oil) and you'll need to bring a large skillet, to full heat (you can learn how to easily do this here) first. 

Add onion and jalapeño and bring heat down to medium-high. Continually stir. Add in a tablespoon of water or broth if the vegetables begin to stick.

Add oregano and cumin and sauté, stirring frequently, until vegetables are tender.

Add black beans and vegetable broth and bring to a boil.

Reduce heat and simmer for 20-25 minutes, to allow flavors to blend.

Add chopped cilantro and lime juice and stir.

Serve in a tortilla as a burrito, top over rice, noodles or a bed of greens.

Serves 4


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