This vegan Mexican style bean dish is not only packed with protein and flavors but also pantry-friendly & easy to make! Filling any time of year, but especially cozy in colder months.
- 1 small onion, chopped
- 2 garlic cloves, minced
- ½ tsp oregano
- ¾ tsp cumin
- ¼ tsp chili powder
- 1 tbsp tomato paste
- 1–15oz can black beans
- ½ cup vegetable broth
- Vegetable broth (or olive oil)
- 3 ears of fresh sweet corn with husks on
- ½ lime, zested
- 1 tsp chili powder
- 3 tbsp vegan butter
- Salt & pepper to taste
- Cook 1 small chopped onion in a little vegetable broth (or olive oil) until translucent, about 7 minutes.
- Add 2 minced garlic cloves, ½ tsp oregano, ¾ tsp cumin, ¼ tsp chili powder, and cook another 30 seconds.
- Add 1 tbsp tomato paste and mix before adding 1-15oz can black beans and ½ cup vegetable broth.
- Use the side of a wooden spoon or spatula to mash about half of the beans while cooking.
- Simmer for about 10 minutes until most broth is absorbed. Add fresh lime juice and salt to taste.
- Roast 3 ears of fresh sweet corn with husks on at 175°C/350°F on an oven rack until soft to touch, about 35 minutes.
- Meanwhile, combine zest ½ lime, 1 tsp chili powder, 3 tbsp vegan butter. (Optional: Use a sharp knife to slice down the side of corn and remove kernels. Add butter mixture to kernels according to taste while corn still warm.)
- Rub corn with butter mixture after roasting.
- Finish with a squeeze of fresh lime juice and salt to taste.
Find more of Nisha’s recipes on @cookingforpeanuts.
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