Mexican Black Beans Recipe
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
- 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
- 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!
If you like these Mexican Black Beans, then you might also like:
Chipotle Pork Carnitas Burritos Bowls
Be sure to use the unsalted can of black beans. Otherwise it might be a bit too salty. Also adding oven roasted corn to the beans is really delicious.
Great dish, thanks so much for posting! Just made this and served with rice, guacamole, salsa and nachos. Absolutely delicious! Quick and easy.
I love these. If you have access to Mexican grocery, try using epazote in place of the cilantro.
How would i make this with dry beens
Hi Jason, I’ve never tried this with dried beans before so I couldn’t give proper instructions for how to make it with those. I’m sorry!
I washed my beans, cover with water and soak them over night in the fridge. Bring them to a full boil turn off the fire and let them sit for one hour covered and then drain. Add vegetable broth ( about 2 cups for enough to cover the beans generously) add sauteed garlic, cumin, white or cayenne pepper cover and simmer until tender. And garnish with cilantro and cotija cheese. Jaclyn
They had great flavor and they are so easy to make. Mine were almost too salty to eat, but that may be because I used sea salt instead of regular salt.
Wow, best black bean recipe yet! START it before everything else and you will have a very tasty dish.
Glad you enjoyed it, Wade!
Is there some other substitute for the 1/4 cup Cilantro? My local grocery stores don’t stock it and .78 oz sells for $.10 on Amazon. I made the black beans (delicious) without the Cilantro and enjoyed it a great deal, but would like to make it with the Cilantro if it were affordable and available.
Hi Dick, I haven’t tried it without the cilantro. You could buy dried cilantro if you have access to that, you would just use less of the dried version (probably half).
This recipe is amazing. Thank you so much for sharing!
So glad you loved it!
I ate a pot of these when I was taking a bath the other day, and I have to say, these are DELISH!
Nice but add this twist along with onions add green peppers then when cooking bay leaf and finally dry Spanish cooking wine my Mexican friends always have me make the beans I’m cuban
Thanks for the tip, Miguel!
These Mexican black beans are healthy and flavourful for snacking! Would love to add some leafy greens on the side.
Yum! This looks like a wonderful side for pretty much ANY Mexican dish!
These look delicious and full of flavour! I love black beans with tacos and in burritos!
So many great ways to use this but also perfect for a Taco Tuesday side dish!
I can imagine that the addition of cumin and cilantro gives this protein rich bean salad a wonderful taste. On top of that it’s so easy to prepare and it looks gorgeous!
Amazing! Easy but so flavorful!!!
So glad you enjoyed them!!
Simple and great recipe. I add half a minced serano chili with the white onion
That addition sounds great! Glad you’re enjoying it!
Hi Ashlyn……! am so glad to see your amazing post this looks soooo delicious and i will tried to making this mexican black beans for my husband….from your recipe. Thanks for sharing…..!
I love black beans! And this is a great idea to have beans during the summer!
Looks so perfect! Definitely a must try!
This would be such a great thing to make at the beginning of the week and then use it all week long! Looks fantastic!
Love making black beans! When we make them, I use them as a side dish, then as a stuffing for burritos, put them over rice…I definitely can get use out of a big pot of them! I’ll have to try your recipe now too!
This is such a great side dish!
I could eat black beans ALL the time!! As a meal or a side dish, these are perfect.
I have been eating and making black beans ever since i can remember. Great recipe, and I like your serving suggestions as well.