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Have you ever tried to put black beans into a quesadilla or on nachos, only to have them fall out onto your plate with every bite? This is the solution!
I keep these on hand to put into breakfast burritos with eggs, tostadas, enchiladas, rice and bean burritos, and pretty much anywhere else I would use black beans. They’re super quick to make, and if you’re on the Weight Watchers Purple Plan like I am, they’re zero points!
- 1 can black beans and their liquid
- 1 tablespoon Southwest Spice Blend (see note below)
- Kosher salt
- Ground Black Pepper
- Put the can of black beans and their liquid into a small saucepan over medium-high heat
- Stir in the Southwest Spice Blend, kosher salt, and ground black pepper
- Bring to a boil, then reduce heat to medium and simmer, uncovered, for 5 minutes
- Remove from the stove to a more stable surface and mash with a potato masher until the beans are mostly smooth and there are no big pieces left
- Use immediately, or cover and let cool before putting into an airtight container; will keep for 3-4 days in the refrigerator
You can make some Southwest Spice Blend ahead of time and keep it on hand! But if you want to make it just for this recipe, use 1½ teaspoons garlic powder, ¾ teaspoon ground cumin, and ¾ teaspoon chili powder.