Mexican Beans

Mexican beans
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This is an easy side dish for Chicken Fajitas, or it can be a vegetarian main dish with some Mexican rice. Perhaps the best part is that this can be prepared in under 30 minutes!


  • 1 can beans (romano, pinto, kidney, or black), drained
  • 1/2 cup low-sodium chicken stock (or water, if vegetarian)
  • 1 small onion, chopped
  • 1 ripe tomato, chopped
  • 1 tsp cumin
  • 1/4 fresh jalapeno pepper, chopped (optional)


  1. In a large skillet, cook onion over medium heat until tender.
  2. Stir in tomato, jalapeno (if using) and cumin, and cook for 2 to 3 minutes.
  3. Add beans and stock to pot and bring to a boil. Reduce heat, and simmer for 20 minutes, or until beans are very tender and flavours have melded.

Image: stu_spivack via Flickr

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I'm a Canadian mother of two with a passion for food and cooking. I'm increasingly discovering that delicious food can also be healthy! So, I am sharing my favourite recipes with like-minded home cooks. Along the way, I'll also be writing about food-related topics such as gadgets, books and television. Let the culinary adventures begin!

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