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
My first time making Mexican beans and these are delicious! Definitely keeping this recipe. The only change I made was that I boiled my own beans instead of using the ones from the can. I got 3 batches out of one pack. Those extra 2 are now in the freezer for future use. My husband and I really enjoyed them with my Mexican street tacos. What I like best, simple ingredients, big taste. A must try.
Absolutely delicious, easy to make and packed with flavour. Thank you!
An easy way to make black beans. I like to add coconut oil instead of olive oil to these beans to give it more of an island taste!
Soooo good! Added these beans to my fajita bowl!!! 🙂 fantastic!
Best black bean dish ever!
I will add my voice to the choir. These are beyond amazing. So delicious.
Excellent and easy recipe…I added cayenne for some extra heat..
This was perfect! The simmering made them thick and delicious. A little squeeze of lime and a sprinkle of cilantro…spot on! Thanks for the delicious recipe!
Excellent black bean recipe. Simple ingredients with great results.
Quick and easy and an added layer of flavor to my Soy Curl based tacos. I added a can of drained corn to the recipe to add some more flavor and another veggie to the meal.
I initially made this recipe exactly as written. Flavorful and easy so it’s a keeper. I love cumin but I felt 1 tsp was a little overpowering. I would use 3/4 tsp. Also, canned beans contain a lot of sodium so 1/2 tsp was a bit much if you aren’t draining, rinsing and adding additional water. I added the juice of 1/2 a lime to brighten the flavors. Simple, flavorful and an easy way to jazz up canned beans.
You can buy no salt added beans to help with the sodium content as well.
Il’m 71 yrs old, have been an excellent cook my whole life. Im always looking for better recipes and tips on cooking. I found and tried this recipe. It is by far the best Mexican black bean recipe I’ve tried. I cooled it and used it as a dip also. DELICIOUS!
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!
⭐️⭐️⭐️⭐️⭐️