Quick and always reliable, this Mexican Black Beans recipe is super easy to make! A delicious side dish for those tacos, enchiladas or for burrito bowls, this Mexican black beans recipe comes together with ease! This recipe is vegetarian + vegan + easily gluten free.
Canned or Homemade Black Beans?
Quick, homemade Mexican black beans are better than anything you can get in a Mexican restaurant and an easy way to elevate your Mexican food favorite recipes. Whether sharing them as a side or in burrito bowls, this simple recipe from canned or made from scratch black beans, comes together in about 15 minutes.
For this black beans recipe, you’ll use cooked beans as the base. Use either canned or cooked from dry homemade beans. I prefer homemade, but something you’ll always find in my pantry are canned black beans, just in case homemade doesn’t happen.
If cooking dried beans from scratch, check out my cooking black beans three ways post.
Ingredients for Mexican Style Black Beans
To make Mexican style black beans, you only need a few seasoning ingredients and fire roasted tomatoes to take the flavor of these beans over the top! Here’s what you’ll need:
- Cooked Black Beans
- Ground Cumin
- Garlic Powder or a Fresh Garlic Clove
- Fire Roasted Tomatoes – from a can
- Chipotle Peppers in Adobo Sauce (look for gluten free if needed)
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. They amp up the smoky flavors in this Mexican black beans recipe.
How to Make this Mexican Black Beans Recipe
What I love about these Mexican beans is that they come together in about 15 minutes. Here’s how to pull this mouthwatering recipe together:
- First, in a small sauce pot, add the black beans in their cooking liquid (do not drain).
- Next, add the onions, salt, cumin, garlic, tomatoes and chili pepper and adobo sauce.
- Last, bring to a simmer on medium heat, reduce heat and lid. Stirring occasionally, cook on low until the onions are tender. Stir in a bit of lime juice just before sharing.
The bean brine thickens as the beans cook and create a creamy, flavorful base for this black bean side dish.
A Few Recipe Notes
- Make your black beans from dry beans using my How to Cook Black Beans guide.
- 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 be sure to 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.
- This Mexican black beans recipe yields four servings, but it doubles with ease if needed.
- Share this Mexican beans side dish with all your Mexican food favorites!
More Mexican Food Recipes to Love
- Homemade Sofritas Recipe – Burrito Bowl Style
- Mexican Inspired Tofu Tacos
- Tex-Mex Stuffed Peppers
- Rancheros Tofu Scramble
- Roasted Cauliflower Tinga Tacos
- Cheesy Tofu Enchiladas
Mexican Black Beans
- 1 3/4 C (465g) Cooked Black Beans undrained, about one can or 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 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
- 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.