This Mexican Black Beans recipe is an easy and tasty restaurant-style side dish for any Mexican dinner! Serve it with your tacos, enchiladas, fajitas and burritos to complete your Tex-Mex meal.
The standard side dishes at any Mexican restaurant are black beans and rice. You all love my easy Mexican rice recipe, so I’m confident you’ll love this easy Mexican black beans recipe! It comes together very quickly. Yes, you’re basically doctoring up a can of black beans. You’ll be surprised how good you can make a simple can of beans taste!
Ingredients for this Recipe
All you need is a can of black beans and a few spices to kick them up a notch. Gather these ingredients:
Grocery List for Mexican Black Beans
- Black beans (15 oz. can)
- Veggie oil
- Yellow onion
- Garlic (3 cloves)
- Fresh cilantro
- Ground cumin
It doesn’t seem like much, but these flavors go a long way while simmering in the pan for 20 minutes. This black beans recipe can be considered done after cooking for 5 minutes, but I like to let the flavors blend as long as possible.
How to Make Mexican Black Beans from Scratch
- Heat oil in a small skillet.
- Cook onions until just soft.
- Add garlic. Cook 1 minute.
- Pour in black beans including its liquid, along with cilantro, cumin and salt. Bring to boil.
- Reduce and simmer for 20 minutes, until liquid is thickened as desired.
This recipe comes together so quickly, you’ll definitely want to keep it for any southwest meal or Mexican dinner. As written, it yields about 3 or 4 servings. You can easily double it to feed more people.
Click here for full recipe ingredients and instructions.
Anytime we go to a Mexican restaurant (which is weekly) we typically fill ourselves up with the chips and salsa before the rest of our food arrives. I try every time not to do this, but I never succeed! Well, these flavorful black beans are worth saving room for!
What to serve with Mexican Black Beans
Try this black beans recipe alongside any of our favorite Mexican dishes!
Mexican Black Beans
- 2 teaspoons vegetable oil
- 1/2 cup chopped yellow onion
- 3 cloves garlic , minced
- 15 oz. can black beans , not drained
- handful cilantro , washed and chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon salt , more or less to taste
- Heat oil in small skillet over medium heat.
- Cook the onions until just soft, about 5 minutes. Add garlic and cook 1 more minute.
- Pour in the can of beans including its liquid. Stir in the cilantro, cumin and salt. Bring to a boil, then reduce and simmer for 15 minutes or until sauce is thickened as desired.
- Nutritional information is an estimate only based on 1 serving = 1/2 cup.
- Optional recipe variations:
- Add black pepper, to taste.
- Omit cilantro if you dislike it.
- Add paprika and/or cayenne.
- Drain & rinse the beans then cook with 1/2 cup broth.