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!
What You’ll Love About Mexican Black Beans
- Effortless to Make: This recipe is so simple; you’ll be tempted to make it every night.
- Flavorful: With the blend of cumin, chipotle, and cilantro, every bite is a burst of Mexican flavors.
- Fast: Ready in under 15 minutes. You read that right. Quick and yummy.
- Versatile: These beans can serve as a side dish, a filling for burritos, or even a tasty dip.
Ingredients
- Cooking oil
- Diced onion
- Garlic cloves – Fresh garlic is best!
- Cumin
- Chipotle powder
- Canned black beans – Drained and rinsed.
- Cilantro
- Lime juice – From a fresh lime.
How to make Quick and Easy Mexican 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.
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.
RECOMMENDATIONS
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.
Step By Step Process
Mexican Black Beans
Ingredients
- 1 tablespoon olive oil or cooking oil
- ½ cup diced onion
- 2 cloves garlic minced
- ½ teaspoon cumin
- ¼ teaspoon chipotle powder
- 1 can black beans drained and rinsed
- ½ teaspoon salt
- ¼ cup water
- 1 tablespoon lime juice
- 2 tablespoon chopped cilantro
Instructions
- 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.
Notes
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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.
I’m so glad you both enjoyed them!
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!
These are seriously so easy and so good! So glad you loved them! ~Jenn