I like to let them cook for about 15-20 minutes, but you can totally let them simmer longer than that if you are busy with the main dish. I usually put these on to cook first while I either make or finish up whatever we are having for dinner. My favorite thing about these Mexican Black Beans is how simple they are to make. At least when you’re stuffing your face with as much of it as I like to!īecause of this, I’ve got a super easy, delicious, healthy, and heck even gluten-free side dish for you to enjoy with all of your favorite Mexican or southwest dinners Mexican Black Beans! Ha!Īnd as much as I LOOOOOOVE chips and salsa, it’s not exactly the healthiest thing to eat. That’s why we typically just eat a salad, steamed frozen veggies, or cut up fruit at my house because I tend to run out of time to make a side dish.Ī lot of times when I make tacos or enchiladas, we like to eat chips and guacamole or salsa along with it.īUT, have you ever been in the predicament where you eat so much of the chips and salsa (especially when you’re out at your favorite Mexican restaurant) that you’re already stuffed when it’s time for the main meal?! Dos Baja Fish Tacos Crispy cod, drizzled with avocado and garlic lime sauces, cilantro cabbage, pico and pickled onions in soft corn flour blend tortillas. I mean, when you put so much time and effort into making the main dish, sides sometimes just go by the wayside! I don’t know about you, but when it comes to making dinner, I tend to slack a little on making side dishes. These Mexican Black Beans are the perfect side dish for tacos, enchiladas, or any southwest inspired meal! They come together quickly and easily, and you will love how flavorful and delicious they are!
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