Mexican Black Beans

• Vegan
• Gluten free

• Produce

  • 1 (15 oz. can Black beans
  • 1 clove Garlic
  • 1 Lime
  • 1/4 cup Onion
  • 1/2 tsp Oregano
  • 1 Scallions or cilantro

• Canned Goods

  • 1 tbsp Tomato paste
  • 1/2 cup Vegetable broth

• Baking & Spices

  • 1/4 tsp Chili powder

• Oils & Vinegars

  • 2 tsp Canola oil

• Nuts & Seeds

  • 3/4 tsp Cumin

Found on spoonfulofflavor.com

Ingredients

• 2 tsp. canola oil
• ¼ cup diced onion
• 1 clove garlic, minced
• 1 tbsp. tomato paste
• 1 (15 oz.) can of black beans, drained and rinsed
• ½ cup vegetable broth
• ¼ tsp. chili powder
• ¾ tsp. cumin
• ½ tsp. oregano
• lime for juicing
• scallions or cilantro

Directions

• Heat the oil in a medium skillet over medium heat until shimmering. Add the onions and cook until translucent. Stir in the garlic and tomato paste and cook until fragrant, about 30 seconds.
• Add the beans to the pan. Using a wooden spatula, smash about half of the beans. Stir in the vegetable broth, chili powder, cumin, and oregano. Simmer over low heat, stirring occasionally, until most of the broth has been absorbed, about 10-15 minutes. Season with salt and pepper to taste.
• If desired, squeeze fresh lime juice over the top and sprinkle with scallions or cilantro.