Easy Mexican Beans

Really, these are super easy. And healthy. And delicious.

To speed up the prep work, use a food processor to chop up the onion and pepper.

Found: The Dish – SFU’s Nutrition Blog

Makes 4-6 servings


  • 1 tbsp. canola oil
  • 1 small red onion, chopped
  • 3 green onions (the white part), chopped
  • 1 red pepper, chopped
  • 1 can (540 mL) black beans, rinsed and drained*
  • 1-2 tbsp. low sodium taco seasoning (choose 1 tbsp. if you prefer milder beans)*
  • 1 tsp. chili powder (omit if you prefer milder beans)
  • 1 tbsp. jalapeno, chopped and seeded (omit if you prefer milder beans)
  • A few sprigs of cilantro, chopped

How to:

  1. In a saucepan, heat oil. Add onions and red pepper. Saute until soft (~5 minutes).
  2. Add beans, spices, and jalapeno (if using). Stir and continue to cook until mixture is heated.

*FYI: if you chose to use spice and now you’re saying “maaaan this is spicy! What gives!?” pair with a dollop of plain low-fat Greek yogurt (not non-fat, 0%, skim). As seen on Mythbusters, dairy is the best cure to an overheated mouth. Why? Milk is acidic and contains casein and fat, both helps in neutralizing the spice’s capsaicin (a.k.a. what makes it hot!) as well as breaking it up, thereby allowing it to be washed away (read here).

Make it a meal:

  • Serve over a salad with brown rice, avocado slices, and low-fat plain yogurt
  • Use as a filling for burritos or tacos

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