These really are the best ever Mexican black beans. Served as a side, on tacos or salads, or in burritos or enchiladas, they're delicious, quick, and easy! PREP TIME 10 minutes COOK TIME 10 minutes. TOTAL TIME. 20 minutes

2 tablespoons olive oil
2 teaspoons minced garlic
2 teaspoons taco seasoning
1/2 teaspoon onion powder
2 15.5 oz cans black beans, rinsed and drained
5.5 fluid ounces (about 2/3 cup) tomato juice
1/2 teaspoon salt
1/4 cup fresh chopped cilantro

2 tablespoons olive oil 2 teaspoons minced garlic 2 teaspoons taco seasoning 1/2 teaspoon onion powder 2 15.5 oz cans black beans, rinsed and drained 5 5 fluid ounces (about 2/3 cup) tomato juice 1/2 teaspoon salt 1/4 cup fresh chopped cilantro

In a non-stick skillet, over medium heat, heat olive oil, garlic, taco seasoning, and onion powder for 2-3 minutes.
Add black beans, tomato juice, and salt and stir until combined.
Let beans cook, stirring occasionally, for 8-10 minutes, or until most of the liquid has evaporated.
Remove from heat, stir in cilantro, and serve immediately.