Black Beans a la Charra

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.

Love all these fresh colors!  This recipe is so easy – just throw everything in a pot and cook.

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

  1. Spray the bottom of a large pot with non-stick cooking spray.
  2. 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.
  3. 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

After cooking, the flavors mesh together beautifully.  These beans are even better after sitting in the fridge for a few days.


    • Hi Keira! No I actually leave all the juices that come with the can because it gives you a more liquid texture (almost like a thick soup) that I really like! If you prefer drier beans, you could definitely drain the can though. Hope that helps! 🙂


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