An easy and versatile recipe for spicy black beans. This is the perfect Mexican side dish, and also makes a delicious filling for tacos or quesadillas!
squeeze of lime juice & sprinkle of cilantroto serve
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Instructions
Warm olive oil in a skillet set over medium-high heat. Add chopped onion, bell pepper, and jalapeño. Sauté about 5 minutes, until the veggies begin to soften. Stir in the salt, cumin, and chipotle powder.
Stir in the beans and broth. Bring the mixture to a low boil, then reduce heat to medium-low and simmer gently until the beans are tender and most of the liquid has evaporated, about 7 minutes.
Remove the skillet from the heat. Stir in a squeeze of lime juice and a sprinkle of chopped cilantro leaves. Serve and enjoy!