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
Thank you Ms. Ashlyn….Love me some Black Beans and these taste real good! Put a cup of brown & wild rice on top and your good to go.
Five stars in advance. After reading the ingredients and reading some but not all of the comments (I’ll be back to read all of them), I’m 100% sure this will be my go-to recipe from here forward. I came here looking for a recipe to replicate a black bean side dish that I had at a local restaurant. I can see me being the star of my lunch and dinner rotation, maybe even as a filling for a lettuce wrap.
These beans were delicious! I will definitely be using this recipe again and again. (forgot to do star rating the first time I posted this comment)
These beans were delicious! I will definitely be using this recipe again and again.
This is my good to side for my Mexican dishes. I normally do not like black beans but this recipe is great! Thanks for sharing!
Best black beans I have ever tasted ❤️. Thank you for sharing this recipe. I make it all the time and always get rave reviews
Superb combination of ingredients for a black bean side.
I was too late to cook black beans in the crock pot for 8 hours so I searched and found this gem. Absolutely delicious! Great side dish for grilled chicken fajitas. Thank you!
We needed a quick side dish tonight and this was it. So delish and fast and easy. And we always have all of these ingredients on hand so will make again!!
I usually soak the dry beans but also have cans of the black beans and they came out awesome. Appreciate your recipe, thank you!
PS I bought 40lbs of the dry beans for emergency purposes but like the can beans like this recipe.
This recipe is a favorite for Taco Tuesday! I’ve made it so many times…yum! Tonight I decided to use pinto beans and they were delicious. Thank you for the great recipe.
Excellent!
This is an excellent recipe. Thank you!
These have become my go-to black beans. They are tasty and so quick to prepare. I take a couple short cuts making them even easier–cooking down frozen onions til dry, then adding oil and jarred minced garlic. I use less cumin, but that’s just a personal preference. I cook mine low and slow until they get wonderfully thick. Thank you!
We loved it! Great flavor.
I made this with 2 cans of beans, didn’t double the rest of the recipe. I’m not a big cumin fan, so i cut it by 1/4 and added ground coriander for that 1/4 since i didn’t have cilantro. It was a big hit as a side for a carne and pollo asada bbq-make your own soft or hard taco dinner for 13. I have leftovers which are only getting better!