Easy Mexican Black Beans

5 from 4 votes
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Made in just fifteen minutes – including prep time – these Mexican black beans are the perfect side dish for your next Mexican-inspired meal.

A serving of Mexican black beans topped with avocado pieces

Black beans are already delicious on their own, but with a few extra ingredients, you can elevate them to a whole other level. An easy side dish to pull together whatever the meal, this Mexican black beans recipe is packed full of delicious flavors and perfect for a gluten-free and vegan-friendly Taco Night!

Ingredients

Ingredients for Mexican black beans
  • Black Beans: Canned black beans are best for this recipe as the extra sauce they come in will be used! The liquid enhances the thickness and creaminess of the recipe.
  • Onion: White onions or shallots are best for sweetness.
  • Cilantro
  • Garlic
  • Extra Virgin Olive Oil
  • Lime
  • Seasonings: Cumin, salt, and black pepper.

How to make Mexican black beans

Cook The Onions: Add the olive oil to a large pan and allow to warm, then add the chopped onions. Sauté until they start to turn translucent, then add the minced garlic. Don’t cook them at the same time as the garlic can burn and needs a shorter cooking time. Cook until you smell the aroma of the garlic.

Cook The Beans: Add the undrained black beans, chopped cilantro, cumin, salt, and pepper to the pan. Simmer for ten minutes, stirring to combine all the ingredients.

steps for making Mexican black beans

Serve: Squeeze over the lime juice and stir one last time before transferring to a dish and serving. Garnish with more fresh cilantro leaves or slices of avocado to taste.

How to store

  • In The Fridge: Allow the Mexican black beans to cool before transferring to an airtight container. Keep them in the fridge for 4-5 days.
  • In The Freezer: Transfer the cooled beans into a freezer-safe container or Ziplock bag. Store them in the freezer for up to 3 months.
  • To Reheat: If frozen, leave in the fridge to thaw overnight before using. Then, place the black beans into a saucepan, adding a little more water to thin the sauce. Cover with a lid and reheat on low, stirring occasionally until warmed through.
A skillet with Mexican black beans

Serving suggestions 

  • Classics: Mexican black beans are best enjoyed alongside classic Mexican dishes like tacos, burritos, quesadillas, and enchiladas. It’s an easy way to add flavor and texture to dishes.
  • Sides: For a larger Mexican meal, serve alongside other staple side dishes like Mexican Rice, Pico de Gallo, Guacamole, or Homemade Salsa. Or, just enjoy them with tortilla chips!
  • Tex-Mex Staples: Black beans are also popular in Tex-Mex cooking, so this dish is delicious paired with staple meals like Texas caviar, nachos or a taco casserole.
Adding a serving of black beans to a bowl

If you try this recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Easy Mexican Black Beans

5 from 4 votes
By: Samira
Made in just fifteen minutes – including prep time – these Mexican black beans are the perfect side dish for your next Mexican-inspired meal.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 sides

Ingredients 
 

  • 28 oz black beans (2 cans, don't drain)
  • 2 Tbsp olive oil
  • 1 onion (medium, 1 cup chopped)
  • 3 cloves garlic (1 tsp minced)
  • 1/2 cup cilantro chopped
  • 1 lime
  • 1/2 Tbsp cumin powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions 

  • Add the olive oil to a large pan and allow to warm, then add the chopped onions. Sauté until they start to turn translucent, then add the minced garlic. Cook until you smell the aroma of the garlic.
  • Add the undrained black beans, chopped cilantro, cumin, salt, and pepper to the pan. Simmer for 10 minutes, stirring to combine all the ingredients.
  • Squeeze over the lime and mix one last time before transferring to a dish and serving. Garnish with more fresh cilantro leaves or slices of avocado.

Video

Notes

Store In The Fridge: Allow the Mexican black beans to cool before transferring them to an airtight container. Keep them in the fridge for 4-5 days. 
Store In Freezer: Transfer the cooled beans into a freezer-safe container or Ziplock bag. Store them in the freezer for up to 3 months. 
To Reheat: If frozen, leave in the fridge to thaw overnight before using. Then, place the black beans into a saucepan, adding a little more water to thin the sauce. Cover with a lid and reheat on low, stirring occasionally until warmed through. 
Check the blog post for serving suggestions!
Course: Side
Cuisine: Mexican, Tex Mex
Freezer friendly: 3 Months
Shelf life: 4-5 Days

Nutrition

Calories: 232kcal, Carbohydrates: 35g, Protein: 12g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 201mg, Potassium: 531mg, Fiber: 12g, Sugar: 1g, Vitamin A: 112IU, Vitamin C: 5mg, Calcium: 53mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 4 votes (4 ratings without comment)

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