Mexican Beans

This recipe is so versatile! You can serve the beans as a main dish, over salad or rice, in a tortilla, or as a side with a protein. They really taste good served with guacamole. Use any type of vegetable and beans you have on hand.

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Mexican Beans

Author: Renay Roberts

Ingredients

• 1 onion, chopped
• 3/4 tsp smoked paprika
• 3/4 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 can black beans, rinsed and drained
• 1 bell pepper, diced
• 1/4 cup peas, thawed or frozen
• 1/4 cup corn
• 2 limes, juiced
• 1/4 cup vegetable broth, other broth works too
• 2 cups spinach, chopped
• cilantro, optional

Instructions

1. Saute onion over medium heat until soft and translucent.
2. Add the rest of the ingredients, except spinach and cilantro, and heat until warmed through.
3. Add spinach and cook until slightly wilted.
4. Remove from heat and add cilantro (if using).

Notes:

You can use any type of beans you like. Serve with guacamole over rice or salad or in a wrap. Serve as a side with other protein. Use whatever vegetables you like for this recipe. The beauty of this recipe is that you can use whatever is in your fridge or freezer.