Mexican-Style Crispy Black Beans

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Mexican-Style Crispy Black Beans

Ideal as a post-workout snack, added to a salad, or as an appetizer!

Preparation 5 min
Cooking 25 min
Portion 4

Nutrition Facts (per serving)

Calories
70
Fat
1
Carbohydrates
7
Fibre
6
Protein
4
Sodium
60

Ingredients

  • 1 - 540 ml (19 oz) can no-salt-added black beans, rinsed and drained
  • 10 ml (2 tsp) cumin powder
  • 5 ml (1 tsp) oil
  • 5 ml (1 tsp) garlic powder
  • 5 ml (1 tsp) chili powder
  • 2 ml (½ tsp) ground cinnamon
  • Pepper and salt, to taste

Preparation

  1. Preheat the oven to 375°F (190°C).
  2. Dry the beans with paper towels, then transfer them to a bowl.
  3. Add remaining ingredients to the bowl and mix well.
  4. On a cookie sheet, spread the beans and bake for 20-25 minutes.

Notes

Can be stored 1 day in an airtight container at room temperature or 3 days in the refrigerator, but they will lose their crunchy texture.

Carol-Ann Robert
Registered Dietitian Nutritionist in Halifax, Nova Scotia