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
Using canned beans is not a recipe.
Well aren’t we the hoity toity lil’ miss! Canned beans are fine, and this recipe was delicious.
By definition, it is.
Take your hoity toity negativity elsewhere – by the sounds of it your time would be better spent rehydrating dried beans. But as we all know, if you haven’t grown and harvested the beans yourself – it’s not a real recipe.
Hilarious. I’ve enjoyed more laughter from your comment than any other comment I’ve ever read in this toxic world of ‘no one does it as well as me’ so thank you, thank you, thank you!
Thank you! Finally found an easy, delicious black bean recipe. If I wanted to start with hard black beans would I just save some of the water they cook in?
Yes, I’d save about 1/2 cup.
Delicious recipe! Thanks 🙏🏼
Excellent side dish for taco Tuesday or a great addition to burrito bowls. I like to add some diced jalapeño and sautéed with the onion & garlic for a little extra kick.
My girls night group LOVED these!!
Made these but added a charred and scraped jalapeño (seeded and veined, then chopped). They were great.
Excellent recipe. Very easy to make and additive. Will be making this a lot
LOVE these. Make them just as printed and fix them often. Sorry i haven’t posted review previously
Sounds delicious. I do have a question, making them for a party. How far in advance can I prepare them? Also, to re heat, stovetop or microwave? Thanks!
I have made many renditions of Black Beans but have always drained the liquid from the can. We love these. They are creamy and tasty. Thanks for my new Keeper!
Yum this is a great side dish for taco tuesday! We love black beans as alternative to refried.
These beans are absolutely great. Added them as a side dish to my chicken street tacos, along with Spanish rice, and the meal was complete. Thanks for the recipe.
One more question. I already prepped some black soybeans. In the recipe, you’re supposed to add the canned beans undrained, but since I made these from dry beans, I don’t have any liquid. Any idea what I should add?
Hi Cammi, I haven’t made these from dry beans before so I can’t attest to what the outcome would be. Maybe try adding a little bit of chicken broth or water to give it some moisture before adding your other ingredients. Let me know if you try it and how it goes.
These are amazing!!!! super tasty and easy to make. I didn’t cook mine for as long as suggested in the method as I didn’t have time but they tasted lush and I can only imagine how much tastier they would’ve been if I cooked them for longer. I had mine with teriyaki chicken and coconut/chilli/lemon rice. Going to have them in a naked burrito bowl next ☺️ Unrealll !
I rarely buy canned beans. I buy dry and cook, usually just with water and a pinch of soda but sometimes with added spices (a must for garbanzos that I’m adding to a salad). All beans, after cooking and sitting in some of the liquid, will create an aquafaba. This is the same liquid that’s in canned beans. I’d guess that if you drain off enough of the cooking water to leave the ratio you’d have in a can of beans, you’ll be good.
Does anyone know if these would work if I used black soybeans??
Quick to make and very nice flavor. Will leave out the salt or cut it in half next time. A dinner guest said they’ll never go back to refried beans after tasting these! It’s a keeper.
I’ve made this dish like 20 times now. It’s so easy and a crowd favorite. One thing I learned is that instead of using cilantro leaves, I use the full stem. About 12 stems. That way the cilantro doesn’t over cook. I remove the stems before serving.