mexican black beans

These Mexican Black Beans are my go-to side dish for Taco Tuesday or when I make enchiladas. They are SO good and SO easy to make!

Mexican Black Beans Recipe

olive oil

onions

garlic,

(16 oz) can black beans, do not drain

cilantro

cumin

salt

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.&nbsp;

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.&nbsp;

Serve sprinkled with more chopped cilantro and cotija cheese if desired. Enjoy!

https://embed.mediavine.com/videos/actpqdnnwksm2mkcancj

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!

Mexican Black Beans

Wondering how to cook black beans in the Instant Pot? This easy no soak method will save you time and money. An easy Mexican Black Beans Instant Pot Recipe that's super flavorful and made in the pressure cooker in just 45 minutes!

The Ultimate Mexican Instant Pot Black Beans

grape seed oil

onion

garlic cloves,

red pepper, diced

dry black beans

ancho chili powder

smoked paprika

water

salsa verde

juice of 1 lime

Add in grape seed oil and onions to the pot. Saute for 2-3 minutes, until onions are translucent.

Next add in garlic. Saute and stir for 30 seconds, until garlic is fragrant.

Immediately add fresh cilantro and red pepper, saute for 2 minutes.

Add in dried black beans, cumin, ancho chili powder, smoked paprika and salt. Saute for 1 minute, stirring the entire time to incorporate all the spices with the other ingredients.

Cancel the Saute mode and set to Pressure Cooker mode.

Cover and cook on HIGH pressure for 40 minutes.

Do a natural release. Add lime juice to the beans and stir. (Add more salt if needed.)

I could dig right into this with that big 'ol wooden spoon! It looks so tasty, and how great that they're so easy to make with the IP!

WOW! This is great for a family dinner at our house.

I just happen to have these ingredients so am going to make it tonight for dinner – – if I can wait that long!

Everything is easier with Instant Pot! Need to make these immediately!

I love this method! Thank you for sharing! Can't wait to give it a try!

Tried this recipe for the TACO party night that I hosted and it was a hit! Everyone loved it and my husband enjoyed it through the left overs. Thank you so much for the easy and quick recipe!

Love the ingredients. Can’t wait to try. Question, instructions at the top say 40 minutes, but the second set at the bottom says 45 minutes. Which is it? Also, how long do I let them do the natural release? Thank you so much!!

No soaking overnight like with other dried beans? No wonder my (lame) attempts in past always looked washed-out, color-wise.

Well this explains a lot! The only time I eat black beans is at Chipotle and couldn’t figure out what was up with the canned variety when I tried to include them in things at home. Looking forward to the rest of the recipes because I gave up trying to make Spanish rice at home a long time ago. If she has a good enchilada sauce up her sleeve, can you please get her to part with that as well?

This was great! 
- I prefer to pre-soak my beans (24 hours in a couple changes of warm water with baking soda added) for improved digestibility, and so my pressure cook time (with natural release) was 10 minutes. 
- I didn't have Smoked Paprika so used plain Paprika but use Applewood Smoked Salt in place of the plain. 
- I also didn't have Ancho Chili Powder so used 3/4 tsp Chili powder and 1/4 tsp Chipotle Chili Powder. 
- I like Bay Leaves in everything so added two
- I also added 1 TBSP of Oregano since I believe Oregano belongs in all things Mexican. 
So while it sounds like a lot of edits, I promise it really wasn't! lol We had this with some brisket for deluxe nachos and breakfast chilaquiles!

This flavorful Mexican Black Beans recipe is the ultimate side dish to accompany with rice, tacos, or enchiladas! It&#039;s the recipe you&#039;ll want to make over and over again.

Cans Black Beans (Undrained)

Tbsp. Vegetable Oil

Small Yellow Onion (Diced)

Cloves Garlic (Minced)

Tsp. Cumin (Ground

Tsp. Chili Powder

Tsp. Kosher Salt (Or To Taste)

Lemon

Cup Cilantro (Chopped)

Heat a skillet over medium-high heat. Add in the.

Add in onions and sauté for 5 to 7 minutes until translucent.

Add in minced garlic, and spices. Season with salt and pepper. Sauté for another 60 seconds.

Add in undrained black beans including the juices from can. Let simmer for 10 minutes. Remove the beans from heat, add lemon or lime juice and stir in chopped cilantro. Serve warm and enjoy. Serve hot and topped with fresh cilantro.

Mexican black beans are a perfect, easy side dish for any Mexican cuisine. Flavorful, and packed with good-for-you nutrients, these restaurant-style black beans are a treat worth making.

Restaurant-Style Mexican Black Beans

vegetable oil

garlic (minced)

cayenne pepper (optional)

cans) black beans (undrained)

cilantro leaves (chopped)

Heat a heavy skillet over medium-high heat. Add in the oil and let heat briefly.

Add in onions and saute for 5 to 7 minutes until soft.

Add in minced garlic, cumin, and cayenne pepper and saute another 60 seconds.

Add in un-drained black beans and juices from can. Let simmer for 5 minutes. Serve hot topped with fresh cilantro.

Mexican Black Beans are super easy to make! A delicious side dish for those tacos, enchiladas or for burrito bowls, this Mexican black beans recipe comes together quick! This recipe is vegetarian, vegan and easily gluten free.This recipe yields four modest servings, but it doubles with ease if needed.

C (465 grams) Cooked Black Beans (undrained, about one can or cooked from scratch)

C (35 grams) Red

C (140 grams) Fire Roasted Tomatoes (from a can, freeze the leftovers)

tsp Adobo Sauce (Gluten free if needed *see note)

Chipotle Pepper

tsp Fine Sea Salt

tsp Ground Cumin

tsp Garlic Powder (or 1 garlic clove minced)

Lime Juice

In a small sauce pot, add the cooked black beans and their cooking liquid, onions, tomatoes, adobo sauce, chipotle pepper if using, salt, cumin, and garlic powder.

Bring the ingredients to a simmer. Lid, turn the heat to low and gently cook for about 15 minutes or until the onions have softened.

Stir in a good squeeze of lime juice and taste for salt adjustment.

Store in a lidded container in the refrigerator for up to three days or in the freezer for up to two weeks. Thaw overnight in the fridge and gently rewarm on the stove top.

Mexican Black Beans just like the ones you love from Mexican restaurants but homemade! With  a short list of budget-friendly pantry ingredients and 40 minutes, you can achieve gourmet flavors and the perfect creamy texture. Use them as a protein-packed addition in burrito bowls, tacos, nachos, and more!

(15-ounce 425 grams) cans black beans, undrained*

½ tablespoons extra virgin olive oil

garlic cloves, (chopped)

jalapeño or serrano pepper, (diced**)

oregano

chipotle chile flakes

kosher salt

black pepper

(454 grams) fresh tomatoes tomatoes

extra virgin olive oil****

lime juice

(16 grams) fresh cilantro leaves and stems, chopped

Don’t drain the beans!

Prep the fresh tomatoes, if using. Wash, and then add to a food processor and pulse until pureed. Or grate the tomatoes using the wide holes of a box grater.

Make the sofrito. Heat a large sauté pan over medium heat with 1 ½ tablespoons of oil. Once hot, add the onion with a pinch of salt and cook until the onion has softened and is golden but not browned, 5 to 6 minutes, stirring occasionally. Add the garlic, jalapeño, cumin, oregano, and chipotle flakes (if using) and cook for 1 to 2 minutes, stirring frequently.

Add the diced tomatoes. Adjust the heat as needed to maintain a rapid simmer and cook until the tomatoes break down and most of the liquid has evaporated, 8 to 10 minutes. Season with the kosher salt and several cracks of black pepper.

Pour the black beans with their liquid into the sofrito. Bring to a simmer and simmer for 15 minutes until thickened and saucy.  If it gets too thick, add a splash of vegetable broth if you have it, or water.

Stir in a glug of extra virgin olive oil, a squeeze of lime juice, and cilantro. Taste, and add salt/pepper or more lime juice to taste.

https://content.jwplatform.com/videos/IwR1abRv.mp4

Mexican Black Beans just like the ones you love from Mexican restaurants but homemade! With a short list of budget-friendly pantry ingredients and 40 minutes, you can achieve gourmet flavors and the perfect creamy texture.

These Mexican Black Beans are perfectly seasoned and go great with so many recipes!

Easy Mexican Black Beans

white onion, diced

black beans, don’t drain the liquid!

paprika

garlic

onion powder

Salt and black pepper,

Heat a large pan over medium heat and add olive oil, diced onion and a pinch of salt.  Cook until onion is soft and beginning to brown.  Add in minced garlic and cook for another minute or so.

Pour the cans of beans plus bean liquid into the pan.  I like to drain off just a tiny bit of liquid from each can but keep most of the liquid in there.  Add in all the spices and stir well.

Let beans cook for 5-10 minutes, just to make sure you get as much flavor as you can from the spices.  This step is optional, but I like to take the back of my wooden spoon, or a potato masher and give the beans a light mash.  You don&#8217;t want to make refried beans but I think it creates a nice sauce if some of them are mashed up.

You can always add extra bean liquid or water if you want the to be soupier.  If you want them to have a thicker consistency, cook them a bit longer and mash them up more.

I liked this recipe. It was easy to follow and delicious.  I did add a can of diced green chilies.  I will definitely make this a GO TO recipe.

First time making these. Omg they are perfect. I thought I lost my ability to cook great food because of an accident I was in. This just proved me wrong. Thank you so much

A classic Mexican black beans recipe with simple pantry ingredients and ready in less than 25 minutes! Perfect for burritos, tacos, and more.

white onion

tins black beans

tomatoes

tsp cumin

tsp smoked paprika

garlic powder

salt and black pepper

Heat your oil in a pan and then...

Heat your oil in a pan and then add the diced onion and sate for 5-7 minutes on low heat until the onion has softened. Tip in the minced garlic and saute for 1-2 minutes.

Add the seasonings and cook for another 1-2...

Add the seasonings and cook for another 1-2 minutes, stirring them into the onions and garlic.

Tip in the black beans (including the water...

Tip in the black beans (including the water from the tin), followed by the diced tomatoes

Stir everything together and leave to simmer on...

Stir everything together and leave to simmer on high heat for 10 - 15 minutes or until the sauce has thickened and the liquid has reduced. 

Add half the lime juice and then taste,...

Add half the lime juice and then taste, adjusting any seasonings to your preferences.

Garnish with your chopped cilantro, and any other...

Garnish with your chopped cilantro, and any other toppings, and serve!

Mexican Black Beans make for a delicious side dish or main dish. Use for tacos, burritos, and more - they're vegan and gluten free!&nbsp;&nbsp;

oz black beans (cooked)

taco seasoning mix

bay leaf

cilantro garnish

Add the black beans with liquid into a skillet with taco seasoning, cumin, oregano, bay leaf, and onion powder.&nbsp;&nbsp;

Place the skillet onto the stove on medium-high heat.

Bring the beans to a boil stirring frequently and then reduce to low to allow the beans to thicken.

Once the beans are done, about 15-25 minutes simmering, squeeze in the lime juice and add some chopped cilantro

Loved them. Made them for a taco bar party. Thanks!

We used this Mexican Black Beans recipe as a filling in our vegetarian tamales; as well as a side dish or topping choice on our taco/burrito bar for our Christmas dinner. It was very delicious as all three options! I printed off the recipe and have added it to my personal home recipe book for definite future use. Thank you so much for sharing this wonderful recipe with us!

Oooh I love the use of the bay leaf in your seasoning - what a great idea!  This is a staple in our house so we're already ready for tacos!!  Great great recipe we all love!

So quick and loaded with flavor. We used these as part of a veggie grain bowl and they were my favorite part. They paired so well with the other raw veggies and the quinoa. An awesome meatless monday idea.

I always have black beans in the house. This recipe sounds perfect for our Mexican themed dinner nights. What a way to showcase these healthy and nutritious beans. The perfect side dish to take along to a pot luck too.

I love the idea of making these at home!  Going to Chipotle a lot can get pricey.. and homemade tastes so much better too!  I can't wait to put these on my next taco bowl!

https://www.youtube.com/watch?v=eWqm_TMO4s0

Our Mexican Black Beans make for a delicious meal – keep it simple by making rice and beans or use them for tacos or burritos. This quick and easy recipe is vegan, gluten-free, and bound to be one of your favorite side dishes!

🖨 Mexican Black Beans Printable Recipe:  https://www.knowyourproduce.com/mexican-black-beans/

🖨 Taco Seasoning Printable Recipe: https://www.knowyourproduce.com/homemade-taco-seasoning-mix/

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Easy and ready in minutes, these restaurant-worthy Mexican Black Beans are infused with flavor. Serve them with all your favorite Mexican or Tex-Mex meals for an authentic and delicious meal!

olive oil (or cooking oil)

chipotle powder

black beans

Heat the oil in a skillet or saucepan over medium heat.

Saute the diced onions until translucent, about 5 minutes. Then add the minced garlic and cook an additional minute or until fragrant.

Sprinkle in the cumin and chipotle powder. Stir them around the pan for 30 seconds to toast the spices.

Add the drained and rinsed black beans along with a quarter cup of water. Allow it to simmer for 3-4 minutes on low heat, so the beans soak up all those delicious flavors.

Add a tablespoon of lime juice and season with salt to taste and garnish with freshly chopped cilantro.

My wife and I LOVE Mexican food and are always looking for fun sides to add to our dishes at home. This black bean recipe was super easy and delicious! Also, liked your combo idea to make with Al Pastor. Definitely will be cooking this again in the future. Thanks!

My taste buds are in heaven with your recipe. I am picky about black beans and rarely prepare them at home. I saw your recipe and had to give it a try. I am so happy I did.  First of all, the flavors blend amazingly. Easy to prepare, my favorite part. Most importantly, my husband loves them and was so happy I  found your recipe. From both of us, thank you. A must-make recipe.

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Top 10 mexican black beans recipes from across the web

The most viewed mexican black beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Black Beans Recipe

The Ultimate Mexican Instant Pot Bl...

Mexican Black Beans

Restaurant-Style Mexican Black Bean...

Mexican Black Beans Recipe

Mexican Black Beans

Easy Mexican Black Beans

Mexican Black Beans

Mexican Black Beans

Mexican Black Beans

The most viewed mexican black beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine