Mexican Roasted Green Beans

One of the most prominent caveats I find as a food blogger is that when I want to make something ordinary, I tend to feel like I should be cooking up something more exotic instead. However, sometimes I want nothing more than chili, or spaghetti, or scrambled tofu, or standard recipes I’ve made over and over again. Like tacos, which are a three or four times a month happening in my house purely for their taste, simplicity and quick ability to fill me up.

Luckily, the urge to keep churning out new and noteworthy recipes has its benefits too. The ordinary recipes, due to lack of use, rarely become boring, and the new additions to my diet are nearly always a surprising delight. Having variety keeps food exciting. And cooking. And food blogging. And while yes, sometimes I find myself in a recipe rut, overall the push towards creativity is a welcomed one that more often than not produces fruitful results.

So after my latest craving for tacos, my food blogging hobby motivated me to whip up something a little less conventional on the side. I still stuck with the simple theme because that’s one aspect of consistency in my weekday cooking regiment. Again, the results were stimulating, both for my taste buds and perseverance to keep cooking away. Below, my latest recipe. Roasted green beans with a garlicky, spice-filled flair. Two thumbs up from both my roommates.

Mexican Roasted Green Beans


  • -1 lb. green beans, ends trimmed, washed and patted dry
  • -6 garlic cloves, chopped
  • -1 1/2 Tbsp. olive oil
  • -3/4 tsp. cumin
  • 3/4 tsp. coriander
  • -Salt and pepper, a couple grinds around the baking sheet, to taste


  1. Preheat oven 400F. Line baking sheet with aluminum foil. Toss green beans and garlic with oil, cumin and coriander. Spread on baking sheet in single layer. Sprinkle with salt and pepper.
  2. Bake 20-25 minutes, turning halfway through, until edges of beans begin to brown and shrivel.

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  • Reply
    September 29, 2011 at 6:07 am

    the roasted green beans look healthy, love your idea of keeping it simple this week 🙂 nice blog.

  • Reply
    Nicole, RD
    September 29, 2011 at 3:33 pm

    I feel the same way about recipes a lot. But there is something about green beans that requires little to no effort for amazing results. They’re a favorite veggie, for sure!

  • Reply
    marla meridith
    September 30, 2011 at 10:04 am

    Grace, I have a bunch of green beans in the fridge and was not sure what to do with them…now I know. Great recipe 🙂

  • Reply
    September 30, 2011 at 11:16 pm

    This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing and I’ll have to try them out in this recipe. Thanks for sharing!

  • Reply
    Hannah (BitterSweet)
    October 1, 2011 at 11:13 am

    Oh yes, the constant struggle between cooking comfort food and “blog-worthy” food does become exhausting… But I’m trying to accept that much of the time, readers want to know about the simpler dishes, too! For instance, this looks delicious and the photo is lovely. The vibrant green beans really shimmer in the light. 🙂

  • Reply
    Ron Dunkel
    June 17, 2012 at 10:00 pm

    This is Great! I made them on the gas grill. I set the temperature on low and closed the lid. The beans were on a cookie sheet as described. Keeps the house cool when I cook outside.

  • Reply
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    March 13, 2014 at 6:29 pm

    I just made these tonight- they are delicious!!! A perfect compliment to my mea!! I’ll be making them a lot, I believe!

    • Reply
      March 14, 2014 at 8:29 am

      Happy to hear Stacey!

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