Some like it sweet. Some like it spicy. Me? I like both.
I’m the kind of girl who wants it all. I want to have my cake and eat it too. I don’t like making decisions because I’d much rather have both options. If you can have the best of both worlds, why would you ever choose just one?
These Sweet & Spicy Mexican Beans are for people who want it all. They start out with a sweet flavor from the sauce, then you start to experiene the zesty mexican seasonings. Finally, when you least expect it, the spicy cayenne kicks you in the taste buds on its way down. All of a sudden you’re like, “Whoa, that’s some serious heat!” The flavor is kicking, a zesty celebration that includes all your taste buds. Nobody’s getting left out tonight.
Oh, and we just might be using a can of Campbell’s soup to get the sauce started. Sounds crazy? Stay with me here. It totally works, adding awesome flavor with minimal time and effort.
The awesomeness of these beans extends beyond their delicious dynamic flavor; they’re versatile too. With all those tender, hearty beans, this makes an awesome side dish. However, since it’s packing such multi-dimensional flavor and mexican zest, it’s also an incredible taco topping. Sure, an average taco is tasty, but when you add these kickin’ beans, you get a party in a taco shell. Plus, these Sweet & Spicy Mexican Beans really aren’t bad for you. There’s no cream or cheese or butter, just protein-packed beans to fill you up good.
Are you feeling fiesta-ready? Then crank out these quick and easy banging beans and get ready to party. You can have it all, my friends.
A Few Tips Before You Get Cooking:
- You can use any beans you like for this.
- Garnish with lettuce, tomatoes, cheese, or sour cream to really get the party going!
- Besides being a delicious side dish and taco topping, these are also a great vegetarian meal.
Sweet & Spicy Mexican Beans
By The Smart Cookie Cook
- 2 tbsp. olive oil
- 1/2 a medium yellow onion, chopped
- 1 can Campbell’s Harvest Orange Tomato Soup
- 2 tbsp. taco seasoning
- 1/4 tsp. cayenne pepper
- 1/2 tsp. kosher salt
- 2-4 tbsp. vegetable stock
- 1 can kidney beans
- 1 can chickpeas
- 2 tbsp. green chiles
- In a medium skillet, heat the olive oil over medium heat. Add the onions and saute until fragrant and translucent, about 5 minutes. Stir in the soup, taco seasoning, pepper, and salt.
- Whisk in the vegetable oil, starting with 2 tbsp, and adding more to achieve desired thickness. Stir in beans, chickpeas, and green chiles. Stirring occasionally, let cook until beans are tender, about 5 minutes.
- Serve beans as a side or top tacos with them. Garnish with shredded lettuce, if desired.