Quick and reliable, this Mexican Black Beans recipe is made on the stovetop with convenient canned black beans, in only 20 minutes. It’s delicious side dish with with all your Mexican food favorites. It features chipotle chilis in adobo sauce for rich smoky flavor. This recipe is vegetarian, vegan, and easily gluten-free. 
The Easiest Mexican Black Beans
Quick, homemade Mexican black beans are better than anything in a restaurant and an easy way to elevate your homemade Mexican-style food favorites. Whether sharing them as a side with Mexican Style Tofu Tacos or in these Sofritas Burrito Bowls, this simple recipe from canned or made-from-scratch black beans is quick to make with only 5 minutes of hands on active time.
You’ll use cooked beans as the base for this black beans recipe, either canned or cooked from dry homemade beans. I like homemade, but you’ll always find canned black beans in my pantry, just in case homemade doesn’t happen.
About the Key Ingredients
- Cooked Black Beans – cooking black beans from scratch is a tasty way to amp up the flavors in this side dish. Canned black beans are so convenient and can be used in this recipe, however, I find quality and flavor varies widely between brands.
- Fire Roasted Tomatoes – these commercially produced tomatoes can be found alongside canned tomatoes at the grocery store. They impart a slightly smoky flavor.
- Chipotle Peppers in Adobo Sauce (gluten-free if needed) – are a pantry staple. I use it in all my Mexican food recipes. It has a long refrigerator life, and leftovers freeze with ease. Find chipotle peppers in adobo sauce on the Mexican food isle of your grocery store. They amp up the smoky flavors in this Mexican black beans recipe.
At a Glance: How to Make Mexican-Style Black Beans
- First, add the black beans to a small sauce pot with their cooking liquid (do not drain).
- Next, add the onions, salt, cumin, garlic, tomatoes and chili pepper and adobo sauce.
- Last, cook on low until the onions are tender. Stir in a bit of lime juice just before sharing.
The bean cooking liquid thickens as the beans cook and creates a creamy, flavorful base for this black bean side dish.
Build a better burrito bowl. Whip up these Mexican Corn Salsa and Mexican Chipotle Salsa recipes to make all your Mexican food veggie bowl dreams come true!
Traci’s Tips
- If you love black beans, you can easily and economically cook black beans from dry beans using my How to Cook Black Beans guide. Homemade beans are so flavorful; they’re freezer-friendly and can be used in many of your favorite Mexican food recipes like this one.
- How Spicy? Take the spicy up or down in this recipe by adjusting the amount of chipotle pepper. If you prefer spicy black beans, use a whole or half pepper. If you prefer just a little spice, leave it out, but include the adobo sauce. There’s so much flavor there!
- For meal prep, these Mexican-style black beans can be made up to two days in advance and are freezer friendly.
20-Minute Mexican-Style Black Beans
Servings:4 Servings
Calories:129kcal
Quick and always reliable, this Mexican Black Beans recipe is super easy to make. A delicious side dish with Tofu Tacos, Vegetarian Enchiladas or alongside Spanish Brown Rice, this recipe comes together in about 20 minutes. Check out my How to Cook Black Beans from scratch recipe to use in this recipe to make the tastiest Mexican-style black beans! This recipe is vegetarian, vegan and easily gluten free.This recipe yields four modest servings, but it doubles with ease if needed.
Ingredients
- 1 3/4 C (465g) Cooked Black Beans undrained, about one can or for best flavor, cooked from scratch
- 1/4 C (35g) Red or White Onion diced, about 1/4 small onion
- 1/2 C (140g) Fire Roasted Tomatoes from a can, freeze the leftovers
- 2 tsp Adobo Sauce Gluten free if needed *see note
- 1 Chipotle Pepper minced, gluten free if needed. (optional - but takes the spicy up!) from the can of Chipotle Peppers in Adobo Sauce
- 1/2 tsp Fine Sea Salt
- 1/2 tsp Ground Cumin
- 1/4 tsp Garlic Powder or 1 garlic clove minced
- Lime Juice
Instructions
- In a small sauce pot, add the cooked black beans and their cooking liquid, onions, tomatoes, adobo sauce, chipotle pepper if using, salt, cumin, and garlic powder.
- Bring the ingredients to a simmer. Lid, turn the heat to low and gently cook for about 15 minutes or until the onions have softened.
- Stir in a good squeeze of lime juice and taste for salt adjustment.
- Store in a lidded container in the refrigerator for up to three days or in the freezer for up to two weeks. Thaw overnight in the fridge and gently rewarm on the stove top.
Video
Notes
*Chipotle peppers in adobo sauce are a pantry staple. I use it in all my Mexican food recipes. It has a long refrigerator life and leftovers freeze with ease. Find Chipotle peppers in adobo sauce on the Mexican food isle of your grocery store.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 129kcal | Carbohydrates: 23g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 802mg | Potassium: 282mg | Fiber: 8g | Sugar: 2g | Vitamin A: 206IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
I was very happy to find and cook this recipe for a quick black beans. They are really tasty!
I live alone, so the quantity is good for me. I had them with cilantro, lime rice, and a little cheddar cheese.
Thank you for your note, Diane! So glad you’re enjoying the black beans and the portion size is right for you! A little cheddar sounds gooood!
Loved this recipe – perfect for an insanely cold Canadian winter day! Of course, like most I improvised a bit, adding my own home grown hot peppers, dried, and canned Roma tomatoes. Absolutely delicious – warm, blended flavours. I dipped sourdough pita bread into it – lovely! Thanks Traci!
Thank you for your note, Rozanne and sharing your improvisations. Hot peppers and canned roma sound sooo good! Definitely a cozy dish for a insanely cold day.
Good, simple, super-fast, tasty, nutritious recipe! … I improvised a tad, based on what I had on hand (used dried shallots and garlic powder and added some smoked paprika and couple squeezes of tomato paste from a tube since I didn’t have adobo sauce), and drained part of the bean liquid so the final result wouldn’t be quite so soupy, but I essentially kept it as is. Good flavor combo, and it made a very nice side dish/appetizer with my dinner tonight. I can foresee having leftovers warmed up and served over brown rice, or maybe with a bit of one or more cheeses tossed in, but none of that is really necessary. I think it would also be good cold from the fridge,
Hi Paula! Thank you for sharing your success and improvisations.
I had mexican black beans at a restaurant and knew I had to find a recipe as good or better. Imo, this is better!
The chipotle pepper in adobe sauce adds to the flavor. I used the full amount of sauce instructed with 1/3 the pepper and even my cat tongued Mom didn’t comment on the spice level!
PS!!! This recipe REALLY activities your hunger hahaha
Hi Traci. I look forward to trying this recipe. Would you know how I can tell if the chipotle in adobo is gluten free? None of the brands I can find have this information on the can.
Thanks!
Hi Pat! It came to my attention from a reader that some brands of chipotle in adobo sauce have wheat flour on the ingredient list while others do not. It may be helpful to contact the brand directly to confirm if the product is gluten free. There’s some recipes for homemade chipotle in adobo sauce online that may help too.
I made the quick black beans… I’ve never made them before… but I have to say they were the best I’ve EVER had! Thank you so much for this recipe. Everyone just loved it.
Hooray Sue! Thank you for your note and giving the beans a go. SO happy everyone loved em’!
Best ever black bean soup, and so simple to come together! I tripled the recipe, used fresh minced garlic, a single perfectly juicy lime, and two chipotle peppers (which is the perfect amount of spice for me!). I can’t wait for my husband to try this. So flavorful!
Love that tripling approach, and two chipotle peppers, Tiffany! Thank you for your note and giving the beans a go.
I did not care for the flavors of this. I was very surprised since it sounded so good. I didn’t like the amount of chipotle and wouldn’t add the liquid next time. The fire-roasted tomatoes didn’t add anything. I honestly tasted it and drained the whole liquid contents out, rinsed the beans/onion/tom and started over with chicken broth and different seasonings. It helped, but still was a miss.
Hi Julia! I’m sorry this recipe didn’t work for you.
This was delicious. I followed the recipe as is but doubling it for 1 pound of cooked black beans. I was testing it for a side to go along with chicken enchiladas for a family night supper at church. It is not only economical but good. It is definately a GO.
Hiii Sara! Hooray for a GO! Thank you for your note and tip about the 1 pound of black beans – economical… yesss!!
I love this recipe. I always soak my beans over night and slow cook them the next day in a crock pot. I then use them for dinner with rice and beans or a burrito bowl over the next couple of days. Then freeze the rest. How long can I freeze cooked beans?
Hi Christie! Crock pot black beans are my favorite too. I freeze black beans frequently, especially when I double batch beans, but typically will use them within a few weeks. While I’m sure they can store longer, but to avoid freezer burn I rotate stock pretty quick.
Holy cow, these were the best. I make my own beans in a big batch and then freeze. Took some out & made this, mixed in some fresh cilantro & one ear of corn cut off the cob. I am always making it this way, the chili in Adobo and cumin really kick it up. Thanks!
Hi Gretchen! Thank you for your note and sharing your tip! I cannot wait for fresh local corn… I’m SO putting it in my black beans! And, yes to making a big batch of home cooked beans – total game changer!
These were pretty good! My only suggestion is to consider doubling the amount if you want a substantial four servings as it makes a little less than a half cup per serving. Next time I’ll probably dice a red bell pepper, toss it in, and add a little more cumin.
Hi Alex… thank you for your note and suggestions! Indeed, serving size is so subjective (and something as a blogger I struggle with) – and dependent on how the beans are used – as a side or component. More cumin sounds good to me!
Fantastic Recipe!!! Enjoyed making this today, it’s delicious. My family will LOVE!!! Also, made the Rice with Cilantro. It too, is delicious. Love that I found you and your site!!! Will be making this recipe over and over!!! Thank You!!!
Hooray! Thank you for coming back and leaving a note Holly! I’m so happy to hear you enjoyed the beans AND rice. SO much flavah! So welcome :D