These Mexican Black Beans are the perfect side dish for tacos, enchiladas, or any southwest inspired meal! They come together quickly and easily, and you will love how flavorful and delicious they are!
I don’t know about you, but when it comes to making dinner, I tend to slack a little on making side dishes.
I mean, when you put so much time and effort into making the main dish, sides sometimes just go by the wayside!
That’s why we typically just eat a salad, steamed frozen veggies, or cut up fruit at my house because I tend to run out of time to make a side dish.
A lot of times when I make tacos or enchiladas, we like to eat chips and guacamole or salsa along with it.
BUT, have you ever been in the predicament where you eat so much of the chips and salsa (especially when you’re out at your favorite Mexican restaurant) that you’re already stuffed when it’s time for the main meal?!
This happens to me basically every time. Ha!
And as much as I LOOOOOOVE chips and salsa, it’s not exactly the healthiest thing to eat. At least when you’re stuffing your face with as much of it as I like to!
Because of this, I’ve got a super easy, delicious, healthy, and heck even gluten-free side dish for you to enjoy with all of your favorite Mexican or southwest dinners; Mexican Black Beans!
My favorite thing about these Mexican Black Beans is how simple they are to make. I usually put these on to cook first while I either make or finish up whatever we are having for dinner.
I like to let them cook for about 15-20 minutes, but you can totally let them simmer longer than that if you are busy with the main dish. It’s just more time for them to soak up the flavor from the onions, garlic, spices, and cilantro!
I love to make these to go with Slow Cooker Cilantro Lime Chicken Tacos or Cream Cheese Chicken Enchiladas, but they are seriously so good with just about anything! You’ve gotta try them!
If you share these Mexican Black Beans or any other recipe from my site on Instagram, tag #belleofthekitchen so I can see what you’ve made! And follow me @thebelleofthekitchen, too!
Mexican Black Beans Recipe
Ingredients
- 1 teaspoon olive oil
- 1/2 cup chopped onions
- 3 cloves garlic, minced
- 1 (16 oz) can black beans, do not drain
- 1/4 cup chopped cilantro
- 1 teaspoon cumin
- 1/2 teaspoon salt
Instructions
- In a small sauce pan, heat the olive oil over medium heat. Add the onions and garlic and cook for 3-4 minutes, just until the onions begin to soften.
- Add the undrained black beans, cilantro, cumin, and salt. Stir well and reduce heat to medium low. Allow to cook for 15-20 minutes, stirring occasionally. Taste and adjust seasonings to your liking.
- Serve sprinkled with more chopped cilantro and cotija cheese if desired. Enjoy!
Video
Nutrition
If you like these Mexican Black Beans, then you might also like:
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Ms.Jones says
As a Senior Citizen, I received a food distribution from my church last Friday and there were 2 cans of black beans and a bag of rice. So I have never cooked the beans and rice together and went on the internet to secure a recipe. This black bean recipe was excellent and I added the beans to my cooked rice.. Thanks. Ms. Jones
Judy says
This has become one of our favorite side dishes. Easy, flavorful nd packed with good nutrition,
Ed Kera says
WOW!!! Great dish. I added a spoonful of sour cream at serving time. Super work at home lunch with raw veggies on the side.
Thank you Ashlyn
Corey says
So simple, and so delicious. will definitely make this again.
George Hastings says
Simple and really good. Adjust liquid to the occasion. With less, it’s a luncheon main dish.
Mr. Anderson says
Delicious and , so simple. I subbed sliced green onions for the yellow(didn’t have any on hand), and added about a half tsp. of cayenne pepper for some kick. Perfect with ribs!
Erica says
These were great, perfectly seasoned and tasty! To folks who typically double/increase recipe seasonings you should make it as described no need to add!
Jean says
These were delicious! I had one serving (had to restrain myself) as a one-dish, light supper in honor of Cinco deMayo (and it’s Taco Tuesday, too)! The seasoning was spot-on. I didn’t have fresh cilantro on hand and had to go with four frozen cubes. Will probably be much better with fresh! Topped with some Monterey Jack cheese. Ashlyn, it looks like you have some great recipes, and thanks for this delicious and easy one!
Chef Beansy says
If you’re a cilantro lover, this is a great recipe with fresh, robust flavors. Very versatile flavor.
Betty says
Amazing flavor, even my husband (who is not a fan of beans) loved it!
Daniela says
Superb! I’ve been looking for an easy black bean recipe with an outstanding flavor profile. This is it! Thank you!
Mama T says
Reminds me of a certain national chain with a spicy red fruit as its logo. Yum!
Nikki says
This was great–thank you! Simple and delicious! Definitely worth simmering for the 15-20 minutes as the beans get richer and creamier. My only comment would be to wait to add the salt to taste towards the end. Most canned beans come with salt added so it may be too much to add salt, especially for those who are watching their sodium levels. I will omit it completely next time.
MJ Daniels says
Very quick, easy and tasty!
Felicia Thayer says
These were so delicious! I did not have cilantro, but so good regardless!
Hortensis says
Thanks for a fast, simple recipe I always have he ingredients for and will be making again and again in future. We enjoyed the beans as a side to garlicky Cuban pork with all the extras and the next day just wrapped in a tortilla with onion and cheese. Yum!
Ollie n says
Really good. Would make agajn
LeAnn Shelton says
Easy and delicious!
lise p bohm says
I added so rice cauliflower to the mixture. My husband who dislikes cauliflower never tasted it.
Bratley says
So easy. Simple and delicious. Perfect with tacos.
Sorry to be crass…but no gas!
Going into my “Cook this again” file.
Questioned not rinsing or draining the can…it was just perfect as is.