Prep 0 mins
Cook 10 mins
These were made up on a whim to accompany some enchiladas for dinner.
Make and share this Smashed Mexican Black Beans recipe from Food.com.
- 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.
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!