Loaded Mexican-Style Beans

These Loaded Mexican-Style Beans are simmered in a simple tomato sauce until thick and creamy, then piled high with avocado, sour cream, cheese, and fresh cilantro. Serve them with warm flour tortillas for scooping up every last bite, and you've got an easy, satisfying vegetarian dinner made mostly with pantry staples.

Author: Jule’s Menu

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 2 Servings

Calories: 679 kcal per serving

Ingredients

½ - red onion
2 cloves - garlic
2 teaspoons - olive oil
salt and pepper
½ tsp - smoked paprika powder
1 tsp - sugar
1 tbsp - tomato paste
1 can - diced tomatoes
1 can - black beans
½ - lime
hot or mild chili flakes
1 - avocado
2 tablespoons - sour cream
⅓ cup - shredded Cheddar cheese
1 tbsp - cilantro

Instructions

Peel and finely dice the onion. Peel and thinly slice the garlic.
Heat the oil in a large skillet over medium heat. Add the onion and garlic, season with a pinch of salt, and cook until the onion is soft and translucent. Add the paprika, sugar, and tomato paste and cook for another 1 minute, stirring frequently.
Add the diced tomatoes and beans, including the liquid from the can. Stir well, scraping up any browned bits from the bottom of the skillet.
Simmer the beans uncovered over medium-low heat for 10 to 20 minutes, stirring frequently, until the sauce has thickened and become creamy.
Season the beans to taste with lime juice, salt, black pepper, and chili flakes. To serve, top with sliced avocado, sour cream, shredded cheese, and chopped cilantro. Serve with warm flour tortillas or your favorite sides.

Nutrition