vegan black beans

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!

Mexican Black Beans

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

½ tablespoons extra virgin olive oil

garlic cloves, (chopped)

jalapeño or serrano pepper, (diced**)

cumin

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.

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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.

Smoky, colorful and loaded with health, these Cuban black beans are a delicious meal on their own, but they also make a gorgeous side dish.

Cuban Black Beans

black beans

red onions ((diced, divided))

bay leaves ((needed only if you are cooking dried beans from scratch))

tsp extra virgin olive oil

garlic ((minced))

bell peppers

sweet potato ((diced))

tsp dried oregano ((or marjoram,

tsp red pepper flakes ((or paprika. Use less red pepper if sensitive to heat, more for more heat).)

vegetable stock ((or water,

Salt and black pepper

cilantro ((chopped, for garnish))

If cooking beans from scratch, place the dried beans in an Instant Pot liner or in a saucepan with two inches of water to cover. Add a diced onion and two bay leaves to the pot. Pressure cook for 35 minutes in the Instant Pot or on the stovetop for an hour to 90 minutes or until the beans are very tender. Pick out the bay leaves and strain the beans before using, but reserve any cooking liquid. If using canned beans you can skip this step.

In a Dutch oven or large pot, heat oil over medium heat. Add the garlic and onions along with a generous pinch of salt and ground black pepper. Saute for a couple of minutes until the onions soften.

Stir in the bell peppers and mix well. Saute for a couple of minutes. Add the sweet potatoes to the pot along with cumin, oregano and red pepper flakes. Mix.

Stir in the strained black beans along with 2 cups water or vegetable stock (use less water for a thicker consistency). If you cooked the beans from scratch you can use the liquid from cooking the beans instead of vegetable stock or water.

Bring the black beans to a boil. Lower heat to a simmer, cover the pot, and let the stew cook 30 minutes. Check seasoning, add more salt if needed, and turn off heat. Sprinkle in the cilantro and serve hot.

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)

onion

garlic (minced)

chipotle powder

salt

water

cilantro

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 3 vegan black beans recipes from across the web

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

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Mexican Black Beans

Cuban Black Beans

Mexican Black Beans

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