Mexican Seasoned Black Beans

These seasoned black beans are the perfect addition to any Mexican-inspired dish. They taste great in burritos, tacos, and as a side dish for a Mexican breakfast platter with scrambled eggs. Only a few ingredients are required for this quick and easy recipe, and the spice mix used for the beans is also perfect for seasoning taco meat.

seasoned black beans

Happy New Year! I hope that everyone had a wonderful time celebrating. I just spent a quiet night relaxing with my family and watching the last few episodes of one of my favourite TV shows, Bones. School started back up again today, so I drove back yesterday and immediately started cooking. Whenever I go home I always anticipate that I’ll do lots of cooking since the kitchen is bigger and I have more free time, but usually I end up keeping busy with other activities. There’s something about being back in my little kitchen at school that makes me want to cook!

I made two recipes yesterday. One was a Coconut Chickpea Curry from Jessica in the Kitchen. A friend came over last night so I made this recipe for the two of us, since I’d made it once before and it was absolutely fantastic. It’s also easy to cook and comes together quickly. I served it with some rice, so now I have a few extra servings of rice and curry that I’ll be able to take for lunches at school for the next couple days.

The second recipe is this recipe for Mexican Seasoned Black Beans!

I would estimate that 50% of the meals I make involve Mexican flavours. I’m a huge fan of taco bowls, guacamole, and adding salsa to everything. As a result, a lot of these recipes will show up on the blog. I love this recipe for black beans because it is incredibly versatile – it’s the perfect addition to almost every Mexican dish. It would even taste good with just a little rice and salsa (and actually, it tastes delicious on its own by the spoonful – these beans don’t last long in my fridge!).

The recipe comes together in about 15 minutes, and the ingredients are minimal – just canned black beans, garlic, a few spices, and some water.

black beans in a colander

cooking black beans

The first step is briefly frying a minced clove of garlic in cooking oil. Then, you add the black beans (drained and rinsed) and the spice mix, and stir to coat. Last, you pour in half a cup of water, and simmer the mixture for about 10 minutes. And that’s it!

spiced black beans

These beans taste great in a ton of recipes, so you can get creative. But in case you need some ideas for how to use them, the next two recipes I post will include these spiced black beans as an ingredient!

spoonful of black beans

Print Recipe
Mexican Seasoned Black Beans
Prep Time 5 minutes
Cook Time 10 minutes
Servings
cups black beans
Ingredients
Spice Mix
Prep Time 5 minutes
Cook Time 10 minutes
Servings
cups black beans
Ingredients
Spice Mix
Instructions
  1. Heat oil to medium heat in a medium-sized pot. Add garlic and fry for 1 minute, or until garlic becomes fragrant. Be careful not to overcook garlic.
  2. Add black beans and spice mix. Stir to coat the black beans in the spices and to evenly distribute the garlic.
  3. Add water to the pot, bring the water to a simmer, then reduce heat to medium-low.
  4. Continue cooking, stirring occasionally, for 10-12 minutes, or until all the water is absorbed/boiled away.

Turkey and Sweet Potato Pasta Sauce

This hearty pasta sauce is packed full of veggies, and will keep you full well past dinner time, with turkey for protein and sweet potato for some extra carbs and nutrients. It’s a perfect addition to spiralized zucchini, and it’s gluten-free, dairy-free and paleo. 

 This sauce is one of my favourite recipes I’ve created so far. Not only is it an amazing way to add more veggies into my diet, but I can make it at the start of the week and usually get 4 or more meals from it. It’s fairly easy to throw together – just chop all the veggies first, then everything except the spices and tomatoes go in a pot to stir fry until the turkey has browned, and then you add the tomatoes and spices and simmer until the sweet potato is soft.

My favourite ways to enjoy this sauce:

  1. On top of spiralized zucchini (zucchini noodles or “zoodles” as I like to refer to them). I used to be a bit of a pasta addict. It was my go-to meal during second year, and although it was delicious, eating it in large quantities was not doing great things to my body. After I decided to stop eating gluten because it was contributing to a lot of inflammation, I replaced my usual spaghetti with zoodles and was surprised to find that I was equally satisfied! Maybe I’m just a sucker for something you have to twirl up before you eat. Zoodles are great because you can add a lot of bulk to your meal without a ton of extra calories. This sauce is perfect for zoodles because the sweet potato provides a source of carbs, which you don’t get as much of when using zoodles instead of pasta. I use the OXO Good Grip Hand Held Spiralizer to make my zoodles, which I’ve found works well for zucchini – I haven’t tried it using other veggies.

  2. On top of gluten-free pasta. This is a more traditional use for pasta sauce, and it is definitely delicious! Catelli makes excellent gluten-free noodles. Pictured below is my sauce on top of Catelli’s gluten-free fusilli.

One thing that’s great about this sauce is that it tastes delicious cold (at least I think so) so I can take it to campus for lunch, and don’t have to worry about finding a microwave to heat it up.

Monday Eats

Zoodles and this pasta sauce were the way I ended my day today, but my other two meals were also very delicious.

Breakfast

Scrambled eggs with yellow pepper, onion, and homemade salsa; roasted potatoes; tomato slices.

I made some salsa at the start of the week in my food processor from a recipe I found online, and although it was edible, it wasn’t exactly what I was hoping for.  So next week I’m going to experiment more to try and develop my own salsa recipe! I like making my own salsa because salsas from stores often contain a lot of salt. My skin is really sensitive to the amount of salt I put in my body, so I like to reduce sodium whenever possible.

Lunch

Salad with roasted chicken, chopped Granny Smith apple, cucumber, celery, and lettuce. Topped with apple cider vinegar for dressing.

Before I left campus after my last class, I went to the gym and did a full-body circuit workout. I’ve been experimenting with Tabata-style workouts lately; today’s workout consisted of three circuits made up of 4 exercises in each circuit. Each circuit had a specific focus (lower body, upper body, abs), and combined a variety of bodyweight, cardio, and free weight moves. I’ll be posting some of my favourite circuit workouts soon!

I definitely had a large helping of sauce on top of my zoodles to refuel after my challenging workout!

Print Recipe
Turkey and Sweet Potato Pasta Sauce
Course Main Dish
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Heat oil in a large pot. Add onion and garlic, and cook for 1-2 minutes on medium heat.
  2. Add celery, carrot, sweet potato, and ground turkey. Stir with a spatula to combine the vegetables and break up the turkey. Continue stir-frying until the turkey has browned (about 15 minutes).
  3. Add crushed tomatoes, salt, pepper, thyme, oregano, and basil. Stir to combine.
  4. Bring the sauce to a simmer and turn the heat down to low. Continue to simmer the sauce until the sweet potato has softened (approximately 30-45 minutes).