My hubby is a huge bean fan.  When our favorite Mexican restaurant asks if he wants black or pinto beans his answer is always “both please,” so I have spent a lot of time over the years trying to replicate some restaurant quality tasting black beans here at home for him.

This is our favorite Spicy Black Bean recipe.  It is super easy because it starts with canned beans, so there is no long wait or fuss as they soak.  The combination of quite a few spices in these beans is what makes them so yummy.  If you don’t have mushroom powder, don’t fret – you can still make them – the mushroom powder, (I use Umami seasoning from Trader Joes), just adds an extra earthiness but they are still fantastic without it.

I love to make these on fajita night with my easy sheet pan chipotle chicken fajitas and some rice, tortillas and all the toppings.  It’s an easy, flavorful meal that everyone in the family loves because they can customize their plates with what they want!  Give these a try and you will be sold on how much delicious flavor you can get with just a few minutes of effort – if you want to reduce the spiciness, start with 1/4 tsp of the chipotle chili powder, but the full half is spicy perfection!  (We have honestly gone up to a whole tsp and still loved them.)

Ingredients:

Instructions:

1. Add everything to a medium sized saucepan and mix well.
2. Bring to a slow boil, then reduce heat and let simmer for 10 minutes over medium low heat.