Mexican Black Beans

Name: Mexican Black Beans
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 1/2 teaspoon cumin; 1 bay leaf; 2 (15oz) cans black beans (do not drain); Salt to taste; Fresh cilantro for garnish (optional)

Jump To Recipe by Liz Thomson February 22, 2021 This post may contain affiliate links.

These Mexican Black Beans are a flavorful side dish to pair with your favorite tacos or burritos. Using canned beans, you can have this dish ready in just a few minutes.

These Mexican Black Beans are a great way to spice up a simple can of beans and they’re a delicious side dish to serve with your favorite Mexican meal. I love pairing these black beans with Mexican rice! Even our 9-year-old foster kiddo (who normally hates beans) enjoys these black beans!

Note: While these black beans remind me of the side dish I get at my favorite local Mexican restaurant, I wouldn’t call these authentic Mexican black beans, as I’m not an expert in Mexican cuisine and I’m sure they’re traditionally made with dried beans. I know there are lots of different ways to make black beans, but this one is my personal favorite because it’s quick, easy, and delicious.

Are black beans healthy?

You may be wondering if black beans are good for you and the short answer is, yes! They’re a great source of plant-based protein and they’re an excellent source of fiber. Keep in mind that some beans can be high in sodium if they’re packed in salt, so I recommend looking for low sodium or no-salt added cans of black beans, since we’re using the liquid in this recipe. Black beans are also inexpensive and canned beans can last a long time in the pantry.

Variations and Substitutions

You could make these with dried black beans, but they’d need to be fully cooked before starting this recipe. Be sure to save the liquid from cooking, to be used in this recipe.
If you wanted to make these spicy, you could add a pinch of cayenne pepper or chili powder to the recipe. Have fun with it!
I used a yellow onion but you can use a white onion or even a few shallots, instead of the yellow onion.
As I mentioned, if you’re watching your sodium intake, looking for no-salt added canned beans.

How to Make Mexican Style Black Beans

Start by sautéing the onion in a bit of olive oil until the onion has softened. Add minced garlic, cumin, and a bay leaf and stir for 1 minute.

Add two cans of black beans, including the liquid.

Simmer for 5-10 minutes until thickened, then use a slotted spoon to remove the beans when ready to serve.

What to Serve with Mexican Black Beans

Here are a few of my favorite main dishes to serve with these beans:

You could also use these seasoned black beans in a recipe like these vegetarian taquitos for extra flavor or pair them with something simple like my Spanish quinoa.

How to Store Leftovers

Keep leftover black beans in an airtight container in the fridge for up to 5 days.

Mexican Black Beans

★★★★★ 5 from 14 reviews

Author: Liz Thomson
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 3 cups 1x
Category: Side Dish
Method: Stovetop
Cuisine: Mexican
Diet: Vegan

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Description

These Mexican Black Beans are a flavorful side dish to pair with your favorite tacos or burritos. Using canned beans, you can have this dish ready in just a few minutes.

Ingredients

Scale

1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1/2 teaspoon cumin
1 bay leaf
2 (15oz) cans black beans (do not drain)
Salt to taste
Fresh cilantro for garnish (optional)

Instructions

Heat the olive oil over medium heat for 30 seconds.
Add the onion and cook over medium heat for 5-7 minutes, stirring occasionally, until the onion has softened.
Add the minced garlic, cumin, and bay leaf and cook for 1 minute.
Add the black beans, including the liquid, to the pan and cook for 5-10 minutes until slightly thickened.
Strain with a slotted spoon before serving.