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
This looks so good!! Can’t wait to make it a try!
These were delicious! Thank you.
Great recipe! I made a few slight changes:
-chop and fry up some bacon and sauté the onions and garlic in the bacon grease
-I forgot cilantro
-add freshly ground pepper to taste
I made these for Christmas Eve dinner and got so many compliments! Great as leftovers, too
Love how flavorful these look! The perfect side dish for any Mexican meal!
This is always a hit!
This is just what I was looking for to serve with dinner tonight! Will go great with our enchiladas!
These Mexican Black Beans are would disappear in our house!
Easy & delicious! Perfect!
These were, hands down, the best black beans I’ve ever tasted. Sooooo good! Thanks for sharing.
Love this! We have made it time and time again just as the recipe states. Always a big hit!
This recipe has been a huge hit at my house, including with my two VERY picky children (ages 3 and 6). We have used it a few times now to make black bean tacos. It would also be a great dip or side dish. I’m not a very good cook, but this is a super easy recipe and the reward of my 6 year old repeatedly telling me how much he loves it is huge! This is part of the dinner rotation in my house now.
I made these as directed and they came out wonderfully – Thank you! We used them in a homemade version of vegetarian tacos we had recently from a restaurant – Flour tortillas with these mexican black beans, fried sweet plantains, cotija cheese and cilantro! Highly recommend!
Wow this dish is super flavorful! I absolutely love the taste of these beans. While I won’t be eating them this evening; I suspect the next day the flavor will be even more robust when I have the opportunity to eat them. Thank you for this amazing recipe!
A really quick and easy recipe. I added a little oregano and dropped in a whole scotch bonnet pepper for a little spice when I turned down the heat to simmer. Would definitely make again.
This looks good. Should I serve the beans warm or cold? Thanks!
I have never been successful with side dishes for our Mexican night. I can’t wait to try this. It sounds amazing!