Mexican Black Beans Recipe
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!
I don’t know about you, but when it comes to making dinner, I tend to slack a little on making side dishes.
I mean, when you put so much time and effort into making the main dish, sides sometimes just go by the wayside!
That’s why we typically just eat a salad, steamed frozen veggies, or cut up fruit at my house because I tend to run out of time to make a side dish.
A lot of times when I make tacos or enchiladas, we like to eat chips and guacamole or salsa along with it.
BUT, have you ever been in the predicament where you eat so much of the chips and salsa (especially when you’re out at your favorite Mexican restaurant) that you’re already stuffed when it’s time for the main meal?!
This happens to me basically every time. Ha!
And as much as I LOOOOOOVE chips and salsa, it’s not exactly the healthiest thing to eat. At least when you’re stuffing your face with as much of it as I like to!
Because of this, I’ve got a super easy, delicious, healthy, and heck even gluten-free side dish for you to enjoy with all of your favorite Mexican or southwest dinners; Mexican Black Beans!
My favorite thing about these Mexican Black Beans is how simple they are to make. I usually put these on to cook first while I either make or finish up whatever we are having for dinner.
I like to let them cook for about 15-20 minutes, but you can totally let them simmer longer than that if you are busy with the main dish. It’s just more time for them to soak up the flavor from the onions, garlic, spices, and cilantro!
I love to make these to go with Slow Cooker Cilantro Lime Chicken Tacos or Cream Cheese Chicken Enchiladas, but they are seriously so good with just about anything! You’ve gotta try them!
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Recipe: Mexican Black Beans Recipe
Ingredients
- 1 teaspoon olive oil
- 1/2 cup chopped onions
- 3 cloves garlic, minced
- 1 (16 oz) can black beans, do not drain
- 1/4 cup chopped cilantro
- 1 teaspoon cumin
- 1/2 teaspoon salt
Instructions
- 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.
- 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.
- Serve sprinkled with more chopped cilantro and cotija cheese if desired. Enjoy!
If you like these Mexican Black Beans, then you might also like:
Chipotle Pork Carnitas Burritos Bowls
I made this tonight and my husband loved it. It was delicious!!!
Can this be made ahead of time and put in a slower cooker to keep warm!
This recipe was outstanding! I did not add salt because the beans were not low or no sodium. I also pureed a very small amount, maybe 1-2 tablespoons to thicken it up. I couldn’t stop eating it! Thank you for sharing.
UNBELIEVEABLE recipe! Followed the recipe exactly and wouldn’t change a thing. A keeper for sure. Thank you for sharing.
Hi there!
I’d like to make the black-bean dish for a dinner party of 12. Since this recipe says it’s for four, should I triple it? Like, using three cans of beans?
Pardon my ignorance (I don’t usually cook in larger quantities) and thanks for your help!
Yes, that’s what I would do!
Thanks for the reply! The dinner party is tomorrow– I’ll let you know how it turns out!
The recipe is great but should probably have a disclaimer that if you’re going to use beans with salt already in them then the half teaspoon salt is way too much! I had to kinda salvage the dish by running some water over it to take the excess salt out! Other than that its easy and on point! Thanks!
Really delicious! I added a heaped teaspoon of good quality tomato purée which added an extra flavour dimension.