Ingredients
Scale
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 2 – 4 tablespoons diced green chilies
- 2 15-ounce cans black beans, partly drained*
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- In a large saucepan, heat olive oil to medium-high and add garlic and diced green chilies. Sauté until fragrant, about 1 minute.
- Add beans, cumin and salt & pepper. As the beans cook, mash beans with a potato masher to desired consistency and stir occasionally to prevent sticking.
- Remove from heat when beans have thickened and excess liquid has evaporated.
- Top with fresh cilantro before serving (optional).
Notes
Do not completely drain the black beans, the aquafaba liquid helps create a fluffy texture.
- Category: Sides
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size:
- Calories: 149
- Sugar: 0.5 g
- Sodium: 571.5 mg
- Fat: 4.4 g
- Saturated Fat: 0.7 g
- Carbohydrates: 20.9 g
- Fiber: 8.7 g
- Protein: 7.4 g
- Cholesterol: 0 mg