Budget-Friendly Creamy Black Beans Made in 20 Minutes
Sometimes, the simplest recipes are the ones we turn to again and again. This Creamy Black Beans recipe is one of those gems. It’s quick, affordable, and made with wholesome ingredients you likely already have in your pantry. Whether you’re whipping up a last-minute dinner, prepping for the week ahead, or craving Mexican-inspired flavors, these black beans deliver big on flavor and comfort. With a creamy texture, smoky spices, and a zing of lime, this dish has earned a permanent spot in my rotation.
How to Make Creamy Black Beans:
Budget-Friendly Comfort Food
Food that’s delicious, filling, and budget friendly is always a win. Black beans are a pantry staple for a reason: they’re cheap, versatile, and packed with nutrients. This recipe keeps costs low without skimping on flavor. With just a handful of affordable ingredients—like canned black beans, spices, and a splash of soy milk—you’ll have a hearty dish that tastes like you spent hours in the kitchen. Bonus? It’s perfect for meal prep, so you can stretch your grocery dollars even further.
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A Taste of Mexico
Black beans are a cornerstone of Mexican cuisine, featured in countless dishes from refried beans to soups and stews. Their earthy flavor and creamy texture pair beautifully with bold flavors like preserved limes, paprika, and chipotle, creating dishes that are both comforting and vibrant. This recipe draws inspiration from traditional Mexican cooking, combining classic ingredients with a few modern twists—like soy milk for creaminess and preserved limes for extra depth of flavor.
How to Serve Creamy Black Beans
This dish is a chameleon—it adapts to whatever you’re in the mood for. Pictured you’ll see it served it over fluffy white rice with choclo and topped with cilantro lime sauce and chopped tomatoes. I also love pairing it with warm tortillas, roasted veggies, and a dollop of guac and vegan sour cream for a taco night perfect for the whole family. These creamy black beans also work as a side dish for savory breakfasts – I highly recommend trying it over a tostada with tofu scramble. And if you’re meal prepping, they’re perfect for grain bowls or as a topping for loaded baked sweet potatoes.
Why Black Beans Are a Staple for Vegans:
Black beans are more than just delicious—they’re a nutritional powerhouse. They’re loaded with plant-based protein, making them a fantastic meat alternative for vegans and vegetarians. Their high fiber content supports digestion and helps keep you full longer, while their abundance of vitamins and minerals—like iron, magnesium, and folate—boost overall health. Whether you’re looking to fuel your body or simply enjoy a comforting meal, black beans have you covered.
I don’t rely on them as a main protein source as too much too often can lead to digestion issues. But they are certainly a staple due to their benefits and versatility.
Recipe Steps:
Please refer to these images for a visual representation of how to make this dish.
{If you like this recipe you’ll love my VEGAN FLAUTAS and my STREET CORN BOWL.}
Budget Friendly Creamy Black Beans
Ingredients
- 1 tbsp Avocado Oil
- ¼ Medium Red Onion, diced
- ½ Red Bell Pepper, diced
- ½ Green Bell Pepper, diced
- ½ tsp Garlic Powder
- ½ tsp Smoked Paprika
- ¼ tsp Dry Thyme
- ¼ tsp Dry Oregano
- ¼ tsp Chipotle Powder, feel free to add more if you want a spicier kick
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
- 3 cups Cooked Black Beans, the equivalent to TWO 15oz cans drained and rinsed
- ½ cup Soy Milk, can sub for another type of milk or vegetable broth
- ¼ wedge Preserved Lime, finely diced, can sub for the zest and juice of 1/2 lime
Instructions
- Heat up the oil in a large skillet over medium low heat. Once hot, add the onions and sauté until softened, about 4-5 minutes. Stir in the bell peppers and sauté for another 4-5 minutes or until softened
- Stir in the spices until well combined.
- Add the black beans and soy milk. Stir to combine then cook on a low heat for 15-20 minutes, stirring occasionally. Don’t worry if the milk curdles slightly, but you want to cook on a low heat to avoid too much curdling.
- Using the back of your cooking spatula or spoon, lightly mash 1/3 of the beans and stir again to combine. This will help thicken the stew. If you’re having trouble, use a potato masher.
- Remove the pan from heat, stir in the preserved lime (or lime juice and lime zest.) Once combined, taste and adjust salt as desired.
- Enjoy immediately or keep stored in an airtight container for up to 5 days.
The taste is amazing. I made it using dried beans.
I’m so glad you enjoyed it!