👩🍳 Instructions
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1
Heat olive oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
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2
Add the minced garlic to the pan and cook for 30 seconds until fragrant. Immediately stir in the ground cumin, chili powder, and dried oregano. Cook, stirring constantly, for another 30 seconds to toast the spices.
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3
Stir in the rinsed and drained black beans and the vegetable or chicken broth. Bring the mixture to a gentle simmer.
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4
Reduce heat to low, cover, and let simmer for 5-7 minutes, allowing the flavors to meld.
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5
Remove from heat and stir in the fresh lime juice. Season with salt and freshly ground black pepper to taste. If desired, lightly mash a portion of the beans against the side of the pan for a creamier texture.
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6
Serve hot, garnished with fresh cilantro if desired.
💡 Notes
For a spicier kick, add a pinch of cayenne pepper with the other spices. These beans are excellent as a side, in burritos, or as a base for grain bowls. Store leftovers in an airtight container in the fridge for up to 4-5 days, or freeze for up to 3 months.
🥗 Nutrition (per serving)
Calories
210 kcal
Protein
11g
Total Fat
5g
Saturated Fat
1g
Carbs
32g
Fiber
10g
Sugar
2g
Sodium
480mg
Cholesterol
0mg
