Taco Bell Black Beans Recipe
They’re not overly seasoned, which allows the beans’ natural taste to shine, but they do carry a subtle smokiness and a balanced saltiness. The addition of garlic and onions adds depth, while the liquid from the beans (or stock, if used) creates a comforting, flavorful broth.
Ingredients
- 1 can of black beans undrained
- 1 tbsp olive oil
- ¼ cup white onion finely chopped
- 1 clove garlic minced
- ½ tsp ground cumin
- ½ tsp turmeric
- ½ tsp smoked paprika
- Salt and pepper to taste optional—canned beans already contain salt
Instructions
- Chop your white onion finely and mince the garlic. Gather all the spices to streamline the cooking process.
- Heat a 3-quart saucepan over medium heat. Add olive oil and toss in the onions. Sauté for 1-2 minutes until the onions are soft but not browned. Add the minced garlic and stir for another 30 seconds—be careful not to burn it.
- Add cumin, turmeric, and smoked paprika to the saucepan. Toast the spices for about 30 seconds to release their aroma, stirring continuously to prevent burning.
- Pour in the entire can of black beans, including the liquid. Stir well to combine with the spices and aromatics.
- Bring the mixture to a gentle boil, then reduce the heat to low and cover. Let it simmer for about 10 minutes, stirring occasionally. If the beans seem too thick, add a splash of water or vegetable stock to achieve your desired consistency.
- Taste and adjust the seasoning if needed. Serve warm in a bowl or as a topping for tacos, burritos, or rice bowls.
Video
Notes
To store Taco Bell Black Beans, transfer them to an airtight container and refrigerate for up to 4 days. To reheat, use a microwave-safe dish and heat in 30-second intervals, stirring in between, until warmed through.