Savorychili beans are easy to make on your own! Serve with salsa, tortilla chips and guacamole for a quick appetizer.
Canned chili beans often have lard or bacon. Beans are a great source of plant protein and don’t need fat to be good. Onions, peppers, tomatoes or even squash can add moisture without the oil.
Enjoy these with any of my Mexican style dishes.
Mexican Rice with Cilantro and Tomatillo
WFPB Shredded Jackfruit Tamales
Best Mexican beans
It occurred to me that I make these beans all the time whether I use pinto or black beans. I often use dried beans but this recipe calls for canned. Anyway, they are spicy and tasty. I bake these for 30 minutes but they would warm in 5 minutes and be just fine if time is a concern.
Print Recipe
Equipment
- Baking dish with a lid
Ingredients
- 2 Cans Pinto or black beans Do not drain
- 1 Tsp Chili powder
- 1 Tsp Cumin
- 1 Tsp Garlic powder
- 1/2 Tsp Mexican oregano
- 1 Tsp Smoked paprika May sub smoked serrano pepper or chipotle
- 1 Small sweet onion
- 2 Serrano chili's
- Salt and Pepper to taste
Notes
This is a Snap Pea Sheep recipe.
Everyone has a bean recipe so I apologize if my recipe looks like yours. However I find that most beans have added oil, meat broth, bacon or something else that I do not wish to eat.
The baking gives them a better texture. Creamier than if I just warmed the beans on the stove. It's and easy recipe to just dump a can, spice it up and let it bake while you are off preparing something else. 
