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!
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Recipe: 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!
If you like these Mexican Black Beans, then you might also like:
Chipotle Pork Carnitas Burritos Bowls
Can’t find the recipe ! Too many pop ups
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!
Super easy and delicious
These beans are so delicious. I overloaded with cilantro because I love it so much. I will be making these All. The. Time.
Black bean fanatic over here! I didn’t add cilantro because I don’t like it. Topped with avocado. Delicious!
Quick, easy and very tasty. I served with tacos as a nice rice alternative.
Absolutely delicious!!!
The recipe suggested adding cotija cheese if desired. I was unfamiliar with cotija and I sprinkled a lot on the beans since I typically love cheese. I soon discovered it is a VERY salty cheese, and I couldn’t get past the saltiness of the dish. If you’ve never used cotija before, beware!
Can you freeze this recipe?
The hardest part about these beans is not eating them all before it’s time to serve them.
Pretty proud of my self! I’d already sauteed half an onion in a sauce pan with olive oil and garlic (only two buttons off a large clove) and a little cayanne when I came to my lap top, and discovered I pretty much got the first part right. I don’t haveany cilantro , notsure if I have cumin that isn’t tenyears old, but next time Iplan to try your recipe.
Happy Thanksgiving, and thank YOU!
This has been my go-to black bean recipe for years. It’s so easy and delicious. Thank you!
Can I use kidney beans?
Yes!
Can’t wait to make these this weekend! Can I make them in the crockpot? Thank you!!
Hi! I have not tried this in the crockpot, but I think it would work fine!
Added 1/4 tsp cayenne from an AllRecipes version and kept the recipe the same. Omitted cilantro only because I don’t have it. Thank you! I have a stack of canned black beans and never used them before. Saved.
This is now my “go to” black bean recipe. So easy and delicious. With rice, it’s a complete, nutritious meal. Thank you!
These are exactly what I was looking for. Can they be made a day before?
Yes, they definitely can be made ahead!
Hello! What would be the best way to store and then reheat the next day?
I would recommend storing the beans in an airtight container with a lid and then reheating on low heat on the stove or even in the microwave. Enjoy!
And thanks to your family for your service.