# Mexican Black Beans

> These Mexican Black Beans are my go-to side dish for Taco Tuesday or when I make enchiladas. They are SO good and SO easy to make!

**Prep time:** 5 minutes
**Cook time:** 15 minutes
**Total time:** 20 minutes
**Servings:** 4
**Calories:** 193 per serving

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## Ingredients

- 1 tsp olive oil
- 1/2 cup chopped onions
- 3 cloves garlic, minced
- 1 (16 oz) can black beans, do not drain
- 1/4 cup chopped cilantro
- 1 tsp cumin
- 1/2 tsp salt

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## Shopping List

### 🥬 Produce
- [ ] 1/2 cup onions
- [ ] 3 garlic cloves
- [ ] Fresh cilantro (need 1/4 cup chopped)

### 🥫 Canned Goods
- [ ] 1 (16 oz) can black beans

### 🧂 Spices & Oils
- [ ] Olive oil (need 1 tsp)
- [ ] Ground cumin (need 1 tsp)
- [ ] Salt (need 1/2 tsp)

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## Instructions

1. **Saute aromatics.** In a small sauce pan, heat the olive oil over medium heat. Add the onions and garlic and cook for 3-4 minutes, just until the onions begin to soften.

2. **Add beans and seasonings.** Add the undrained black beans, cilantro, cumin, and salt. Stir well and reduce heat to medium low. Allow to cook for 15-20 minutes, stirring occasionally. Taste and adjust seasonings to your liking.

3. **Serve.** Serve sprinkled with more chopped cilantro and cotija cheese if desired. Enjoy!

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## Serving Ideas

- Perfect side dish for Taco Tuesday
- Serve alongside enchiladas or burritos
- Top with cotija cheese and extra cilantro
- Use as a filling for quesadillas
- Serve over rice for a complete meal

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## Nutrition Information

**Per serving:** 193 calories | Carbohydrates: 29g | Protein: 10g | Fat: 4g | Sodium: 293mg | Potassium: 449mg | Fiber: 10g | Vitamin C: 2.1mg | Calcium: 44mg | Iron: 2.7mg