Mexican Black Beans are super easy to make! A delicious side dish for those tacos, enchiladas or for burrito bowls, this Mexican black beans recipe comes together quick! vegetarian + vegan + easily gluten free
Course Component, Side Dish
Cuisine American, Mexican
Keyword Mexican Black Beans, Mexican Black Beans Recipe, Mexican Style Black Beans
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.
*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.