Mexican Black Beans are a flavorful and versatile side dish that complements a wide range of meals, from tacos to rice bowls. Simmered with aromatic spices, onions, and garlic, these beans are easy to prepare and can even double as a hearty main course.
Why You’ll Love This Recipe
- Quick and easy to make with simple ingredients.
- Bursting with bold, authentic Mexican flavors.
- Perfect as a side dish or base for burritos, tacos, or enchiladas.
- Healthy, protein-packed, and naturally vegan.
- Customizable with various toppings and spice levels.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Black beans (canned or dried and cooked)
- Olive oil
- Onion, diced
- Garlic, minced
- Jalapeño or serrano pepper, finely chopped (optional)
- Ground cumin
- Chili powder
- Smoked paprika (optional)
- Oregano (Mexican oregano preferred)
- Tomato paste or diced tomatoes
- Chicken or vegetable broth
- Fresh lime juice
- Salt and pepper
- Toppings: chopped cilantro, crumbled queso fresco, or diced avocado
Directions
- Sauté the aromatics: Heat olive oil in a medium skillet over medium heat. Add diced onion and sauté until softened, about 3-4 minutes. Stir in the garlic and jalapeño, cooking for another minute.
- Season and simmer: Add cumin, chili powder, smoked paprika, and oregano. Stir to coat the onions and garlic in the spices. Mix in tomato paste and cook for 1-2 minutes to deepen the flavor.
- Add the beans: Stir in black beans, including some of their liquid if using canned, or add broth for a saucier consistency. Bring to a simmer.
- Cook until flavorful: Let the beans cook on low heat for 10-15 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
- Finish with lime: Stir in fresh lime juice and adjust seasoning with salt and pepper to taste.
- Serve: Garnish with cilantro or your favorite toppings and serve warm.
Servings and Timing
- Servings: 4-6
- Preparation time: 5 minutes
- Cooking time: 20 minutes
Variations
- Smoky flavor: Add a chipotle pepper in adobo sauce for a smoky and spicy kick.
- Creamy beans: Mash some of the beans with the back of a spoon for a creamier texture.
- Loaded black beans: Top with diced tomatoes, shredded cheese, or sour cream for a more indulgent dish.
- Beans with meat: Stir in cooked chorizo or shredded chicken for added protein.
- Spicy version: Use serrano peppers instead of jalapeños for more heat.
Storage/Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a skillet over medium heat, adding a splash of broth or water if needed to loosen the sauce.
FAQs
1. Can I use dried black beans instead of canned?
Yes, cook dried beans according to package instructions and use 1 ½ cups of cooked beans for every can called for in the recipe.
2. How do I make these beans spicier?
Add more chili powder, use serrano peppers, or include a chipotle pepper in adobo sauce.
3. Are Mexican black beans vegan?
Yes, this recipe is naturally vegan if you use vegetable broth.
4. Can I make this recipe in advance?
Absolutely! The flavors deepen over time, making these beans even better the next day.
5. How do I make the beans less saucy?
Simmer uncovered for a few extra minutes to reduce the liquid.
6. What dishes pair well with Mexican black beans?
They’re perfect with tacos, burritos, enchiladas, rice bowls, or as a side to grilled meats.
7. Can I skip the tomato paste?
Yes, you can omit it or substitute with diced tomatoes or a small splash of tomato sauce.
8. How can I add a smoky flavor without chipotle?
Use smoked paprika or a small dash of liquid smoke.
9. Are black beans healthy?
Yes, they’re high in fiber, protein, and antioxidants while being low in fat.
10. Can I use other types of beans?
Yes, pinto or kidney beans work well as substitutes in this recipe.
Conclusion
Mexican Black Beans are a delicious, easy-to-make dish that brings authentic flavor to your table. Whether served as a side dish, added to tacos or burritos, or enjoyed on their own, these beans are versatile, nutritious, and full of bold spices. Perfect for any occasion, this recipe is sure to become a staple in your kitchen!
PrintMexican Black Beans
Mexican Black Beans are a flavorful and versatile side dish seasoned with garlic, onion, and bold spices. Perfect alongside tacos, burritos, or as a topping for rice bowls, these beans are quick and easy to make using canned or dried beans.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Simmering
- Cuisine: Mexican
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 2 (15 oz) cans black beans, drained and rinsed (or 3 cups cooked black beans)
- 1 cup chicken broth (or vegetable broth for a vegetarian option)
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp smoked paprika (optional)
- ½ tsp oregano
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tbsp lime juice (about ½ lime)
- 2 tbsp chopped fresh cilantro (optional garnish)
Instructions
- Sauté Aromatics:
Heat olive oil in a medium skillet or saucepan over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and sauté for an additional minute. - Add Beans and Seasoning:
Stir in the black beans, chicken broth, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Mix well to combine. - Simmer:
Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the beans are warmed through and the liquid reduces slightly. - Mash (Optional):
For a creamier texture, mash some of the beans with the back of a spoon or a potato masher. - Finish with Lime and Cilantro:
Remove from heat and stir in the lime juice. Garnish with chopped cilantro, if desired. - Serve:
Serve warm as a side dish, taco filling, or over rice.
Notes
- For dried beans: Soak and cook 1 cup of dried black beans until tender, then proceed with the recipe.
- For extra spice, add a pinch of cayenne or diced jalapeños.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.