Countless people through the ages have scoured the world searching for the spice of life, but little did they know it could be found as nearby as their own kitchen! A simple combination of ingredients from the South and from the East can open your eyes to a whole new world flavors. Sriracha and Tajín work together in this dish to elevate the microwaved beans to the next level.

Tajín maintains their own line of several spicy “liquid sauces” and a Habanero Tajín variant, but for these beans I stuck with Tajín Clásico, or, as it’s commonly known throughout the Americas, simply Tajín. Of course these are all “con límon,” or, for the layman, “with lime.” Sriracha, while also a chili sauce, brings its own background and flavors, taking its acidity from vinegar instead of lime. In the combination of the two, each provides a distinct kick without clashing with the other.

Black beans can be considered from two aspects: the flavor and the texture. On texture, a microwaved bean is smooth but hardy, with a dry-silky mouthfeel. On flavor, a bean is a blank canvas ripe for customization. Therefore, the choice of bean toppings can make or break a bowl of beans. Using salt and lime juice achieves a similar effect to the Tajín, but you end up with a pool of salty lime juice at the bottom of the bowl, since the lime juice washes off any spice you add. Throwing up Tabasco for some spice leads to a similar problem: the viscosity is too low, so it flows like water and acts as a bean wash. Sriracha solves these problems nicely as a thick sauce that brings in many similar vinegar and spicy flavors. So rest assured, that in these terms, you can be sure a bowl spicy Tajín beans is the best solution in this area and will satisfy even the most discriminating of flavor palettes!