Prep 0 mins
Cook 10 mins
These were made up on a whim to accompany some enchiladas for dinner.
- 425.24 g can black beans, drained and rinsed
- 14.79 ml oil
- 4.92 ml garlic
- 29.58 ml beer
- 59.14 ml enchilada sauce
- 4.92 ml lime juice
- Heat oil in a frying pan over medium heat. Add garlic and cook for one minute. Add the beans, beer and enchilada sauce.
- Stir fry until the majority of the liquid has evaporated.
- With a potato masher, smash the beans until only about half are still whole. Take off the heat and add the lime. Season with salt and pepper as needed.
These were awesome! When I'm in a hurry and don't want to take the time to make my long method beans this will be my go-to recipe! Made for CQ 2015
I topped tortillas with the black beans, then cheese, lettuce, salsa, back olives, and jalapenos. Making a scrumptious nacho platter. I did add chipolte chilis in adobo sauce to the black beans and I was drinking a glass of white wine so I used that in place of the beer. Thanks for good eats! Made for June 2013 Veggie tag
This was good! I put it in a tortilla with cheese and enjoyed. Left out the beer, still lots of flavor!