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 black bean side dish! This recipe is vegetarian, vegan, and easily gluten-free.
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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 or in burrito bowls, this simple recipe from canned or made-from-scratch black beans comes together in about 15 minutes.
You’ll use cooked beans as the base for this black beans recipe. Use either canned or cooked dry homemade beans. I prefer homemade, but you’ll always find canned black beans in my pantry, just in case homemade doesn’t happen.
Ingredients You’ll Need
To make this black bean recipe, you only need a few seasoning ingredients and fire-roasted tomatoes to take the flavor over the top! Here’s what you’ll need (see recipe card for details):
- 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.
- Onion – use red or white onion; both are sharper in flavor than yellow.
- Ground Cumin – adds an earthy, authentic flavor to this black bean recipe. You’ll find this ingredient in just about all my Mexican style recipes.
- Garlic Powder or a Fresh Garlic Clove – use powder for convenience, but if you have time, mince a clove of garlic for fresher flavor.
- 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.
- Lime – added at the end of cooking for a hit of acid. It ties all the flavors together.
Quick Guide: How to Make this Mexican Black Beans Recipe
What I love about these Mexican beans is that they come together in about 15 minutes. In summary, here’s how to pull this mouthwatering recipe together (see recipe card for details):
- 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, 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 creates a creamy, flavorful base for this black bean side dish.
- 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.
- 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.
- This Mexican black beans recipe yields four modest servings. The recipe doubles easily if needed.
More Mexican-Inspired Recipes to Love
- Spanish Brown Rice
- Tostadas with Fajita Veggies
- Homemade Sofritas Recipe – Burrito Bowl Style
- Easy Elote Dip (Corn Dip)
- Tex-Mex Stuffed Peppers
- Rancheros Tofu Scramble
- Roasted Cauliflower Tinga Tacos
- Cheesy Tofu Enchiladas
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20-Minute Mexican-Style Black Beans
- 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
- 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.