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
• 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

1. Heat the oil in a skillet or saucepan over medium heat.
2. Saute the diced onions until translucent, about 5 minutes. Then add the minced garlic and cook an additional minute or until fragrant.
3. Sprinkle in the cumin and chipotle powder. Stir them around the pan for 30 seconds to toast the spices.
4. 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.
5. 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