Mexican Black Beans

Mexican Black Beans are a common side dish at Mexican restaurants, but did you know that they’re super easy to make? Ready in about 15 minutes, these easy Mexican Black Beans are full of flavor and are the perfect addition to all your Tex-Mex and Mexican favorites!

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I love black beans, and so does my daughter, but that’s it. We’re the only bean fans in my house, which is why this recipe is perfect for us. It doesn’t make a huge pile, but it is easy to double or even triple if you do need to feed a crowd.

Black beans are a blank canvas for flavor and boy, have I amped up the flavor in these beans! Onions, garlic, chipotle powder, cumin, cilantro and a touch of lime all play nicely together and elevate these humble beans. I still make them today, like I learned to make them more than 20 years ago when living in Texas. Yum!

They’re not super saucy, so you don’t need to worry about them running all over your plate, but they are delicious. And they’re ready in under 15 minutes, so they’re a quick and easy Mexican side dish you can add to any meal! See all my serving suggestions below!

Ingredients

• Cooking oil – Avocado oil or olive oil are my top choices, but any neutral cooking oil will work.
• Diced onion – Yellow onion is my preference for its mild sweetness.
• Garlic cloves – Fresh garlic only; skip jarlic for the best flavor.
• Cumin – Ground cumin adds the best flavor; make sure it’s fresh for maximum aroma.
• Chipotle powder – Start with less if you’re sensitive to heat; you can always add more later.
• Canned black beans – Drain and rinse them well to remove excess sodium and starch.
• Cilantro – Fresh cilantro adds the brightest flavor; add it just before serving.
• Lime juice – Use fresh lime juice only; bottled won’t give the same bright finish.

How to make Quick and Easy Mexican Black Beans

Scroll down for the full recipe card with exact measurements and printable instructions.

Begin by heating the oil in a skillet or saucepan over medium heat.

Once the oil is hot, add the diced onions and sauté until translucent, about 5 minutes.

Stir in the minced garlic and continue cooking for 1 additional minute, or until fragrant.

Sprinkle the cumin and chipotle powder over the onions and garlic. Stir continuously for about 30 seconds to lightly toast the spices and bring out their flavor.

Add the drained and rinsed black beans along with 1/4 cup of water. Stir well to combine.

Reduce the heat to low and let the beans simmer for 3 to 4 minutes, allowing them to soak up the seasonings and flavors.

Finish by stirring in the lime juice and seasoning with salt to taste.

Garnish with freshly chopped cilantro, then serve and enjoy!

Chef Jenn’s Tips

• Don’t rush the onions and garlic. Cooking them properly releases their natural sugars and aromas, adding depth to your dish.
• Take the extra minute to toast the spices. It really does bring out so much more flavor than if you just add them without toasting.
• Adjust the amount of chipotle powder according to your spice tolerance. Add a bit more if you like it spicy.
• Always use fresh lime juice instead of the bottled stuff for the best flavor.

Make It A Meal

This Mexican bean recipe is incredibly versatile. You can serve it as a side dish along with Smoked Chicken Al Pastor and carnitas. It’s also delicious spooned over rice or wrapped in a burrito. Add a dollop of sour cream and some guacamole, and you’ve got yourself a Mexican feast!

Storage

These quick and easy Mexican Black Beans store well in an airtight container in the fridge for up to five days. Need to store them longer? You can also freeze them! Just let the beans cool down, transfer them to a freezer-safe container, and they’ll be good for up to three months. To reheat, simply thaw in the fridge overnight and reheat on the stove.