Go Back
Cooked spicy black beans served with white rice and garnished with cilantro and purple cabbage on white plate.

Spicy Black Beans

- Emily Haller
Indulge in a burst of bold flavors with these spicy black beans—a budget-friendly and easy-to-make dish that's sure to elevate any meal.
Print Recipe Pin Recipe
Prep Time 6 minutes
Cook Time 13 minutes
Total Time 19 minutes
Course Main Course, Side Dish
Servings4 servings

Ingredients
  

  • 2 tablespoons avocado oil, alternatively you could use 2-3 tablespoons of vegetable broth or water to make this recipe oil free
  • ½ red onion, diced
  • ½ green bell pepper chopped
  • 2 cans black beans
  • 1 jalapeño pepper, chopped
  • 2 chipotle peppers, (canned in adobo sauce), diced + 1 teaspoon of adobo sauce from can
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • ⅛ teaspoon salt
  • ½ lime, juiced. *Can slice the other half into wedges and use for garnishing

OPTIONAL:

  • More lime wedges for garnish
  • Cilantro
  • Red cabbage, thinly sliced. See notes below.
  • Avocado slices

Instructions
 

  • In a skillet, heat 2 tablespoons of avocado oil over medium heat. Add the red onions and sauté for approximately 4 minutes until they turn translucent and fragrant.
  • Next, incorporate the bell pepper and jalapeño, continuing to sauté for an additional 3-4 minutes until they begin to soften.
  • Once the vegetables are tender, introduce the black beans into the skillet along with the spices (cumin, paprika), salt, chipotle peppers with adobo sauce, and lime juice. Stir the mixture thoroughly, ensuring that all ingredients are well combined and evenly coated with the aromatic spices. Allow the flavors to meld together over medium heat for about 5 minutes, stirring occasionally.
  • Your spicy black beans are now ready to be enjoyed! Serve them hot over rice, quinoa or as a flavorful addition to tacos, burritos, or burrito bowls.

Notes

No need to rinse the black beans for this recipe. However, depending on the brand you use, there may be varying amounts of liquid in the can. To ensure the best texture and flavor in your dish, I recommend draining excess liquid from the canned black beans by pouring them into a colander. If you're following a low-sodium diet, opt for black beans labeled "No Salt Added." Alternatively, rinsing your black beans can help reduce their sodium content."
When pairing with rice or quinoa, I like to serve these spicy black beans with a side of crisp red cabbage, lightly dressed with lime juice, cumin, salt, and pepper. This not only adds a vibrant crunch and color to the dish but also complements the flavors perfectly