Tex-Mex Black Beans
Being from Texas, anything labeled “Tex-Mex” automatically makes me a little suspicious. Since moving north thirteen years ago, I’ve had a lot of things that pretended to be Tex-Mex. I’ve had a lot of things that promised they’d be Tex-Mex. I’ve even had some things that were inedible, so I’ve no idea if they really were Tex-Mex or not. But the genuine, delicious Tex-Mex? That’s been few and far between.
But that’s ok, because I’ve learned how to create my own versions of dishes that I miss from childhood. I’ve made them all: enchiladas, tacos, nachos. (And don’t get me started on how to make nachos; does anyone outside of Texas realize that nachos are not just chips piled up with cheese dumped on top???) And here’s a little secret about vegetarian Tex-Mex, a secret guaranteed to get you a standing ovation from veggies and meat-eaters alike: start with well-seasoned beans as your base, and you’ve already got a hit.
These are that base, but they’re also perfect by themselves. In fact, the first time I made them a couple of years ago was for a dinner party. I was making vegan enchiladas for a group that included omnivores and herbivores alike, and I wanted to make them so tasty that even the non-vegans wouldn’t miss the meat or cheese. I made these beans as part of the filling, and then ended up having to double the amount of corn I put in the enchiladas because I ate so many of the beans off the stove!
These are delicately flavored with cumin and garlic, and just a touch of heat from the cayenne. They’re not too hot, so you’ll still be able to add jalapenos to whatever dish you’re making, but they’ve got a lovely, deep flavor that gives off just enough heat to make them sing. You can use these in about a million recipes–and later this week, I’ll be sharing one, so stay tuned! 🙂
I’ve been afraid to cook anything with black beans since my previous experience has not been good. This recipe looks like a winner. Looking forward to trying it.
Oh, no! I’m so addicted to black beans it’s not even funny. I hope you’ll try out this recipe…it’s so good! 🙂
Hi There, This is looking absolutely delightful. Loved the new combo of ingredients and the recipe is so nicely made and presented. Saving this recipe of urs and wud love to give ur version a try on the coming weekend. Have a great day….Sonia !!!
After living in Austin for a few years, I share your tex-mex suspicians but these beans look just perfect! I love the cumin and fresh lime juice!
Sarah, I had no idea you lived in Austin! I love Austin–and it’s one of my favorite foodie cities. So many good places to eat! 🙂
Not an awful lot of authentic Tex-Mex here in Ireland. Looking forward to hearing all about it!
Yeah, I remember from my time in Ireland that Tex-Mex isn’t exactly high on the list of food choices there. That just means you’ll have to make your own “authentic” Tex-Mex. 😉
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[…] combos for company.) I use canned beans and pre-shredded cheese, though when I’ve got some Tex-Mex beans lying around, I love to use those […]