Take your easy go-to meal up a notch by making these healthy vegan 10-Minute Mexican Black Beans Recipe! No extra time, ALL the extra flavor and deliciousness, and dinner ready in 15 minutes!
Drain and completely rinse the 2 cans of black beans.
Add the rinsed whole black beans along with the remaining ingredients into a blender (I used my vitamix). For an added level of spice, add some fresh jalapeno or paprika.
Blend, using tamper to push down, until you achieve the desired consistency. I typically blend until just pureed and no black bean remains in-tact.
Pour the black bean mixture into a non-stick pot and heat until you achieve the desired consistency by adding more water or cooking them longer (see notes below).
Season to taste with additional salt if needed.
Notes
Adjust the consistency of the beans by adding more water or cooking them longer depending on what you're using them for (i.e. thicker paste to avoid leaking when spreading on tortilla vs. thinner when serving on the side with rice).To Make Cashew Butter:I highly recommend making your own cashew butter and storing it in the fridge. It's so much better than the store-bought jars. To make cashew butter, simply add about 2 cups of raw unsalted whole cashews to a large food processor. Process for a total of about 10 minutes or until completely blended, creamy, smooth, pour-able consistency. During the 10 minutes, you'll need to stop frequently and scrape down the sides. Once done, you should be left with a creamy mixture of cashew butter. Empty contents into a sealed container and store in the fridge!