Spicy Seasoned Black Beans – Veggie Inspired

A little cayenne goes a long way. If you are sensitive to spicy foods, you may want to use just ⅛ teaspoon or leave it out altogether. On the other hand, if you love spicy things, you may want to add up to ½ teaspoon.

Jalapeño ~ Jalapeño peppers have a mild heat, especially if you remove the ribs and seeds, which I suggest you do. If you’re feeling spicy, add two!

Oil ~ Sautéing the spices in oil ( this is called blooming) is going to release their fat-soluble compounds resulting in the best and fullest flavor possible.

If you need an oil-free option, you can sauté in broth or water, but you may need a little extra salt to round out the flavors. Always taste and adjust to your liking.

Broth ~ I like a low-sodium vegetable broth to simmer the beans so they don’t dry out. You can use water if you prefer.

Lime ~ A squeeze of fresh lime juice stirred through at the end livens up the whole dish.

Garnishes ~ To garnish these spicy seasoned black beans, we like chopped cilantro and jalapeño slices. Sliced green onions, sliced avocado or guacamole, diced fresh tomatoes, quick pickled red onions, a dollop of vegan sour cream or a few dashes of hot sauce would all be delicious.

Extras ~ I keep these beans as simple as possible while imparting big flavor. If you have extra time, you can sauté a diced onion and a couple of cloves of garlic with the jalapeño if you like. Diced bell peppers can also be added to the mix. Or stir through some fresh spinach just before serving for a serving of greens.

Serving suggestions

These seasoned black beans are so versatile. They make a tasty addition to a variety of dishes.

With grains: We like these spicy beans with coconut rice and baked tofu or as a part of a burrito bowl or Mexican risotto.

With vegetables: Pair them up with other sides like creamy vegan mashed potatoes, garlic green beans, easy roasted asparagus, or sweet potato fries. And don’t forget the vegan garlic bread or vegan jalapeño cornbread!

With tortillas: They are perfect for use in tacos, enchiladas, on tostadas or nachos, or just scoop them up with tortilla chips.

In a salad: Add them to a taco salad, a summer corn salad, or southwest pasta salad.

As a side dish: Serve them up with any of your favorite dinners, like roasted cauliflower steaks, vegan fajitas, vegan chicken cutlets, or vegan chili mac.

Storage and freezing

Fridge: Leftover seasoned black beans will keep in an airtight container in the fridge for up to 5 days.

Freezer: You can even freeze them! Let them cool completely before transferring to a freezer-safe container or plastic zip-top bag. They should keep well for up to 3 months.

Pro tip: Make a double or triple batch and freeze them in 2 cup portions to easily add to a variety of meals when needed.

Reheat: If frozen, thaw overnight in the fridge. Gently reheat in the microwave or in a sauce pot on the stove. You may want to add a splash of broth or water when reheating.

Pro tips and tricks

~ Sauté the spices in oil for the best flavor profile.

~ Drain and rinse the canned beans.

~ For extra spicy heat, add an additional jalapeño and/or an extra dash of cayenne.

~ If the beans start to dry out as they simmer, add an extra splash of broth or water, as needed.

~ For an oil-free option, try sautéing in broth or water. Please note that the flavor won’t be as rich. You may need an extra squeeze of lime or dash of salt.

FAQs