Down here in Texas, we love our Tex Mex foods! The best part is – you don’t have to go to a restaurant to enjoy the lovely Latino flavors. My mom has been perfecting Mexican-Inspired recipes for years and this is one that’s a staple in my fridge.
Black beans are a great way to get in some extra protein with your meals. You can eat these as a side dish, scramble them with eggs for breakfast, add them to a taco salad, or even go meatless and put them in a tortilla with some fresh chopped onions and sour cream for a vegetarian taco.
Black Beans a la Charra
2 15-oz. cans black beans
1 can Rotel diced tomatoes and green chilis
2 tsp. minced garlic
½ red onion, diced
½ jalapeno, diced
Juice of 1 lime
½ cup cilantro, chopped
1 tsp. salt
½ tsp. pepper
½ tsp. cumin
1 tsp. Julio’s seasoning
- Spray the bottom of a large pot with non-stick cooking spray.
- Add all ingredients into the pot and cook on medium-high until boiling. Boil for 10 minutes, stirring frequently so that the beans do not stick to the bottom.
- Turn down to low and cook an additional 20 minutes, stirring occasionally.
Yields: 6 servings
115 calories | 22 g carbs | 0 g fat | 8 g protein