Mexican Spiced Roasted Black Beans
Recipe type: Snack
30 minute roasted black beans lightly flavoured with a delicious homemade Mexican spice blend. The perfect savoury vegan and gluten free snack for study sessions or patio days
  • 1 can black beans rinsed and drained (about 2 cans cooked black beans)
  • olive oil for misting
  • Mexican/Taco seasoning to taste
For the Mexican spice blend
  • 1 - 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp crushed red pepper flakes
  • ½ tsp dried oregano
  • 1½ tsp ground cumin
  • a pinch of cayenne powder
  • a pinch of ground cinnamon
  • a pinch of ground clove
  • salt and pepper to taste
  1. Once the black beans are rinsed and drained, transfer them to a baking sheet covered with paper towels
  2. Use another paper towel to remove any excess moisture and try completely, then remove the paper towels from the baking sheet
  3. Whisk together the ingredients for the homemade Mexican spice blend and set aside
  4. Mist the beans with a little olive oil, or toss beans and ½ tsp of oil in a bowl before returning to the baking sheet
  5. Sprinkle the oil coated beans with seasoning (I used about 1½ tsp) and shake the cookie sheet until evenly distributed
  6. Place the beans in the oven and bake at 375F for about 30-40 minutes, stirring or shaking the cookie sheet halfway through*
  7. Allow to cool and devour immediately or store in an airtight container for up to a day
*Do not preheat the oven. This helps the beans get crunchier
Recipe by Diary of an ExSloth at