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
These are super easy to make! But that doesn’t make it come short of flavor and nutrients! Love black beans as a side dish for all things Mexican food, can not wait to give your version a try!
These beans would go perfect with our Mexican night this week! I can’t wait to try them!
Black beans are so delicious and this side dish looks so healthy and satisfying too.
Unbelievably good. A new cheap batch food staple. Thanks.
This looks delicious and simple! I’d like to make this for a taco bar at my husband’s grad party. Could I make this the day before and reheat a large batch in a crockpot the day of the party? Thank you!
I plan to make this ahead and reheat in a crockpot. Kristen, did you do this?How did it turn out?
Excellent side dish! Tonight, it’s a welcome addition to our burrito bowls. There’s a local mexican restaurant which serves a bowl of warm black beans along with their chips & salsa, and I have to tell you, that’s a darned good use for these yummy beans too! Thank you for posting it!!
So delicious. Taste just like when I have them at a restaurant,
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!