Mexican Spiced Black Beans

Roasted beans make a fun and crunchy snack that are high in protein, fiber, and iron. What’s more, this recipe requires seven ingredients (give or take a few) and is finished in 30 minutes, making it an easy nourishing snack to whip up when the snack cravings hit. If you love Mexican spices and cuisine, then give these roasted black beans a try!

Serves: 2

• 1 ½ cups black beans, homemade or BPA-free canned, drained well
• 2 Tbsps lime juice, freshly squeezed
• 1 tsp maple syrup, see Chef’s Notes (optional)
• 1 tsp chili powder, regular, or ¾ tsp of chipotle chili powder
• 1 tsp onion powder
• 1 tsp ground cumin
• ½ tsp smoked paprika, or regular paprika
• 2–3 pinches salt (optional)

Directions

1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. Drain and rinse the black beans if they’re in liquid, then transfer them into a clean towel. Pat them until they are mostly dry.
3. Spread the dry black beans out evenly on the parchment-lined baking sheet. Bake for 15 minutes.
4. Meanwhile, add the lime juice, maple syrup (if using), chili powder, onion powder, cumin, and paprika to a medium-sized bowl. Whisk together until combined.
5. Once the beans have baked for 15 minutes, transfer them to the lime and spice mixture. Stir until they’re coated in the mixture.
6. Transfer the beans back to the baking sheet, spreading them out evenly. Sprinkle them with 2–3 pinches of salt, if desired. Bake them for an additional 15 minutes, or until crispy.
7. Let them cool for 10 minutes before enjoying!

Substitutions
Substitute cooked kidney beans, chickpeas, or other beans of choice for the black beans.

For the chili powder, use your preference, but adjust the amount accordingly, depending on the spice. Some chili powders have very little spice while others are spicy, like chipotle chili.

Substitute garlic powder for onion powder.

For the paprika, use regular or smoked paprika (if you want a smoky flavor).

Substitute lemon juice for lime juice.

Storage
Store leftovers in an airtight container at room temperature for up to 7 days.