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!