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
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
Super easy and popular dish whenever I make it. I drain and rinse the beans and then put some water in the can (about 1/3 full) and add with the beans to make it less salty so our baby can enjoy it too.
I also add about 1 tsp water after frying the onions until translucent and stir around until it dries up, it really rounds them off nicely.
Oh and add the cumin to the onions just like when you make a curry to awaken the flavours… it will all blend with the beans when you add the water from the can.
Easy to make and really good. I need to use half of the amount of salt next time
This was so good and simple to make! Will probably never make black beans any other way moving forward. Thanks for the recipe💕
This was amazing and so simple.
Just make it, don’t even hesitate!
⭐️⭐️⭐️⭐️⭐️
Love, love, love this! I was searching for a black bean recipe for my son and stumble on this one!! My son loves this so much! I love it too!!! win-win!!! So simple and tasty!! Thanks so much !!!
So simple I made a double batch so I could have leftovers but there were none so I am making again
I was pleasantly surprised how good this recipe tastes! This will become one I use repeatedly. Thank you!
Yum!
Really good and simple to make.
Amazing. But drained and rinsed the beans much better that way
Why do you suggest we rinsed and drain the beans!
Thank you for your comment… I was wondering if drained and rinsed would be as good. Doing it this way next time.
To remove the salt and starch content
This Mexican black beans recipe is AMAZING!! Seriously so much flavor and so delicious!
The perfect side dish for taco night! Looks so good. 🙂
I made these with dinner tonight and my 10 year old ate like 4 servings! they were delicious.
So yummy! Can’t wait to give this a try! Definitely will be making this again!
They sounds tasty but super simple. Nice recipe.
so yummy! i would make it again
My go to side for Mexican dinners – every time! I do drain the beans and I top with manchego cheese before serving. Also, I use dry cilantro b/c I never have fresh. So good!
I wonder if goat cheese would work here. I cannot eat dairy cheese (makes me sick).
This recipe was simply fabulous ! It was simple, yet perfect! My family and guests enjoyed and my guests even asked for the recipe. Thank you!
I didn’t have a can of black beans, so I presoaked a pound of beans, added all the other ingredients to the pot (adjusting quantities for more beans of course) , added some soup base, covered with water and simmered until the beans were done. Now I have a nice bowlful of very tasty beans
I was looking for a quick bean recipe to add to an impromptu taco night with friends. These were perfect. I had everything on hand and they were delicious. I don’t think I’ll be able to make tacos without these ever again….
Excellent recipe! My family loved them…and they’re easy to make, too!
Never been a huge fan of black beans, but these were AMAZING!!! Cooked the onions and garlic for about 15 minutes and the beans were sooo rich and flavorful. So easy too!! This will become a regular
I added chorizo with the onions, yummy, put pico on top with cilantro to serve
Great recipe!! Works also great with oven potatoes and salad!
My family loved it… perfect recipe. Thank you
wonderful and easy – had it with carnitas and mexican corn