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Mexican black beans

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Vegan Diet

    Diet based on vegetables, legumes and green leaves. It excludes foods such as meat, fish, mollusks, dairy products, eggs, honey and their by-products.

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

  • Low in Sugars Diet

    Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as LS can be made when it contains less than 5 gr of sugars per 100 gr of solid food or 2.5 gr of sugars per 100 ml of liquid food.

Mexican black beans


  • In two separate bowls, soak the red kidney beans and black beans for 6-8 hours. Strain and drain.
  • Place 2 liters of water in two pots (1 in each) and place over medium heat.
  • In one pot, add the black beans and add the red kidney beans to the other. As soon as the water of the black bean pot comes to a boil, strain them, remove the water and fill the pot with 1 liter of water. Repeat the process 4 times.
  • Repeat the process for the red kidney bean pot, changing water 2 times.
  • Boil the black beans in the clean water for 30-40 minutes until soft.
  • Boil the kidney beans in the clean water for 35-45 minutes until soft.
  • Strain and cool the beans. Transfer to a bowl.
  • In 1 liter of water, boil the green and beluga lentils and the rice. As soon as they come to a boil, strain and replace the water. Add the vegetable cube, cumin, chili powder and boil for 15-20 minutes until the lentils and the rice are soft.
  • Strain and transfer to the bowl with the beans.
  • Heat the olive oil in a pot over medium heat.
  • Finely chop the onion and garlic and cut the zucchini in 0.5 cm cubes.
  • Cut the chili into thin strips.
  • Sauté the vegetables for 1-2 minutes until soft.
  • Add the beans and sauté for 3-4 minutes.
  • Add the can chopped tomato, season with salt and pepper and mix.
  • Serve in a bowl with fresh coriander, tortilla, guacamole and ricotta.
  • Cut the lime in slices and serve.
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Nutrition information per portion

Calories (kcal)
16 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
5 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
3 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
16 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
7 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
40 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
52 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
5 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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