Hey Friends! How’s it goin?
If you follow me on Snapchat (exsloth), you’d know that the last week or so has been filled with patio days, since I’m finally ‘free’ and it’s finally warm. With Cinco de Mayo (i.e. the first ultimate patio day of the season) coming up tomorrow, I’ve been focusing not on finding the perfect drinks but the perfect snacks. And these Mexican Spiced Roasted Black Beans definitely made the cut.
The first time I actually made these roasted black beans was back during exams last month. Apparently, in addition to being a great patio snack, they’re awesome to munch on while studying. The day I had the brainwave that resulted in these, I was actually supposed to make savoury roasted chickpeas instead of the sweet honey roasted chickpeas I usually make. But, the day before, I had wasted my last can of chickpeas on a salad idea that went nowhere very quickly. #bloggerproblems.
While frantically searching through my pantry, hoping to find a stray can of chickpeas, I came across a lone can of black beans, and decided that they would have to do. The process was pretty much the same as with the chickpeas. Rinse the beans. Dry them with paper towels. Add the flavour in the form of a homemade Mexican spice blend. Toss in the oven. Cue perfection.
Or so I thought. When the roasted black beans first came out of the oven, I thought for sure I had another failed recipe on my hands. They didn’t look at all like what I expected. The black outer layer of the beans split while they were roasting so the pan was just a sea of black and white with some specks of orange seasoning.
But, I decided to try a few anyway, and they definitely surprised me, but in a good way. These Mexican Spiced Roasted Black Beans are crunchy, perfectly spiced, slightly spicy, extremely satisfying and super simple to make. All that’s missing is a patio and a tequila laden cocktail.
[Tweet “Quick and easy Mexican Spiced Roasted Black Beans #vegan #plantbasedprotein #healthyeating]
- 1 can black beans rinsed and drained (about 2 cans cooked black beans)
- olive oil for misting
- Mexican/Taco seasoning to taste
- 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
- Once the black beans are rinsed and drained, transfer them to a baking sheet covered with paper towels
- Use another paper towel to remove any excess moisture and try completely, then remove the paper towels from the baking sheet
- Whisk together the ingredients for the homemade Mexican spice blend and set aside
- 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
- Sprinkle the oil coated beans with seasoning (I used about 1½ tsp) and shake the cookie sheet until evenly distributed
- Place the beans in the oven and bake at 375F for about 30-40 minutes, stirring or shaking the cookie sheet halfway through*
- Allow to cool and devour immediately or store in an airtight container for up to a day
Want more roasted bean recipes? Try this one next:
What about you?
- Have you ever had roasted black beans before?
- Any special plans for Cinco de Mayo?
- What’s your favourite patio snack?
Linking up with: Real Food Recipe Roundup, #RecipeOfTheWeek, Meatless Mondays, Lena’s Tasty Tuesdays, Tasty Tuesdays, Create & Share, Retro Repin, Gluten-Free Wednesdays, #RecipeFridays, #StrangeButGood, Real Food Friday, Gluten-Free Fridays, Healthy Vegan Fridays, Savoring Saturdays,
More Patio Friendly Healthy Snacks: