These Spicy Mexican Beans are hands down the best I've ever had!
It may sound crazy, but I have been able to show many people that vegan and vegetarian dishes can be just as flavorful and delicious as their counterparts. It's one of the main reasons I created The Healthy Home Cook. To be able to share my love of healthy recipes and to encourage friends and family to try to cook without dairy, meat, etc.
While all my recipes may not be meat free, I do believe that it is not necessary to eat meat all the time. You can get all the protein you need from vegetables, beans, nuts, legumes and seeds. Especially with this recipe for Spicy Mexican Beans.
It is one of my favorite vegan recipes and a mouthwatering way to get protein. Full of different types of tender beans, spicy jalapenos and sweet corn, it is one meal that will leave you feeling satisfied every time.
HOW DO I MAKE SPICY MEXICAN BEANS?
Start by chopping and sautéing ½ yellow onion with 2 tablespoon of olive oil. Once the onions begin to sweat, add in 1 tablespoon of minced garlic. Continue to cook until the onions are tender and translucent.
Next, combine the onions with the following ingredients (make sure to use a large soup pot):
- 1 can (15.5 oz) corn- drained
- 1 can (15.5 oz) pinto beans- drained
- 1 can (15.5 oz) red kidney beans- drained
- 1 can (15.5 oz) black beans- drained
- 1 can (10 oz) Rotel
- ¼ cup chopped jalapenos- pickled or fresh
Bring the ingredients to a boil, then turn to a low simmer.
Lastly, add the following ingredients to the pot and continue to simmer for another 15-20 minutes.
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 1 cup fresh cilantro
When you are finished, top your beans with additional fresh cilantro and serve along with soft cornbread. My Southwest Loaded Cornbread is a great addition to this meal!
These Spicy Mexican Beans are always a huge win at dinner. It's a must make for your next "Meatless Monday."
Spicy Mexican Beans
Ingredients
- 1 can (15.5 oz) corn
- 1 can (15.5 oz) pinto beans
- 1 can (15.5 oz) red kidney beans
- 1 can (15.5 oz) black beans
- 1 can (10 oz) Rotel
- 2 tablespoon olive oil
- ½ yellow onion
- 1 tablespoon minced garlic
- ¼ cup jalapenos
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 1 cup fresh cilantro
Instructions
- Start by chopping and sautéing ½ yellow onion with 2 tablespoon of olive oil.
- Once the onions begin to sweat, add in 1 tablespoon of minced garlic. Continue to cook until the onions are tender and translucent.
- Next, combine the onions with 1 can (15.5 oz) corn- drained, 1 can (15.5 oz) pinto beans- drained, 1 can (15.5 oz) red kidney beans- drained, 1 can (15.5 oz) black beans- drained, 1 can (10 oz) Rotel, ¼ cup chopped jalapenos- pickled or fresh. Bring the ingredients to a boil, then turn to a low simmer.
- Lastly, add the following ingredients to the pot and continue to simmer for another 15-20 minutes: 1 tablespoon chili powder, 1 tablespoon cumin, 1 teaspoon coriander, 1 teaspoon salt and 1 cup fresh cilantro.
- When you are finished, top your beans with additional fresh cilantro and serve along with soft cornbread.
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