![]() Use regular chopped tomatoes in cans are ones you cut up instead if that's your preference. Chopped fire roasted tomatoes - I buy these in cans at my grocery.Herbs and spices - dried oregano (dried Mexican oregano if you have it), dried red pepper flakes, chipotle pepper powder, kosher salt and ground black pepper).If you want to use Hatch chiles, but can't find them in your grocery, visit The Hatch Chile Store, or purchase them canned. Hatch chiles - depending on how spicy you want these beans, use Anaheim, jalapeño or Serrano peppers.Red onion - white onion is fine too, but red onion is best in this recipe.Black beans - either purchase them in cans or cook black beans from dried.For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.įor the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post. The secret to faster and easier meals often lies in the ingredients. Flexible for using your favorite spices and herbs.Great protein dish for those who follow a vegetarian or vegan diet.So many ways to use leftovers - with nachos, in quesadillas, or make my first place winning huevos rancheros using these beans instead of plain black beans.Super easy and fast side dish or main entree.And if I have some fluffy cooked rice tucked away in the refrigerator too, I have a meal. If we have last minute company, someone brings a friend home for dinner, or I just need a super quick vegetarian dinner during the week, this is the perfect dish to have on hand. It's so useful to have dishes like these Mexican black beans in the refrigerator, all made and ready to go. Easy Mexican Black Beans (Frijoles Negros).So, check out this Table of Contents to see which sections of this post will help you the most. Want to make this recipe perfectly the first time? I want to help with that. Homemade Mexican Black Beans are so easy to make, and you probably have most of the ingredients in your pantry right now! Make them for a vegetarian side or entree, and use the leftovers for a fantastic quesadilla with Monterey Jack cheese and pickled onions.įor a quick tip, don't drain the cans of black beans (frijoles negros) for a better sauce! Jump to Recipe
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