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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.
Black beans are amazing on their own, but when you add a few simple ingredients, they really shine. I love making this easy Mexican black beans recipe – it’s my go-to side for Taco Night! It’s full of flavor, and the best part? It’s gluten-free and vegan-friendly so that everyone can enjoy it. And if you’re into black bean dishes, you’ve got to try my favorite black bean soup recipe – it’s spicy, hearty, and perfect for a simple yet satisfying meal.
Table of Contents
Ingredients
- 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.
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.
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.
More black bean recipes
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
