This Mexican black beans recipe can be made in about 15 minutes and make the perfect side dish to many different meals. These restaurant style beans are full of flavor are sure to become a family favorite.
Mexican black beans are easy to make and don’t require many ingredients. They are full of flavor like charro beans, and are the perfect side for many Mexican inspired meals.
What makes these the best ever Mexican black beans
- Easy – Only a few simple ingredients. This recipe calls for canned black beans, onions, garlic, cilantro, cumin, salt and green chiles.
- Flavor – This black bean recipe is a little different with the addition of green chilis. They add a ton of flavor, but don’t worry, not much heat.
How to make Mexican black beans
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- Sauté: Add oil to large skillet or saucepan and warm over medium heat. Add diced onions and cook until softened, about 5 minutes. Stir in garlic and cook another 30 seconds.
- Simmer: Pour in beans, diced chiles, cumin, salt, and cilantro. Simmer for about 5 minutes.
- Serve: Serve warm.
How to store
Store: Store in an airtight container in the refrigerator for up to the week. Reheat on the stove or in the microwave.
Freeze: These can also be stored in a freezer safe container in the freezer for up to 6 months. To eat, let them thaw in the refrigerator, and them microwave or put cook on the stove.
What to serve with Mexican black beans
These make a wonderful side dish to many meals or even eaten as a main meal. They can also be served mashed. Just use a potato masher and press down on them while in the pan.
Here are a few suggestions on what to them with:
- Breakfast: They are great alongside scrambled eggs, farmers casserole or breakfast burrito.
- Lunch: Serve them alongside a tomato avocado salad, taco salad, or as a meal by themselves.
- Dinner: We love these with Jamaican jerk chicken bowls, chicken empanadas, taquitos, sloppy joe tacos, and crockpot taco meat.
Are black beans healthy?
Yes, they are a wonderful source of protein, fiber, folate, potassium and vitamin B6.
Can you use dried black beans to make from scratch?
Yes, dried beans will take a little longer to cook. You will need to soak the beans in water overnight before cooking them.
The next day, drain and rinse the beans. Place them in a pot with enough water to cover them. Bring to a boil then reduce to a simmer. Let them simmer on the stove for 1 hour.
Drain and then use them according to the recipe. You might need to add about 1/4 cup of vegetable or chicken stock to the recipe for some added moisture.
More easy recipes
- Pico de Gallo – Classic combination of tomatoes, onions, and spices.
- Taco sauce – A drizzle of this is great on the beans or used for tacos, enchiladas and more.
- Butternut squash and black bean enchiladas – A great vegetarian meal.
- Fiesta chicken casserole – Mexican flavors packed into a chicken casserole.
If you made this dish, feel free to leave a rating and comment below.
Mexican Black Beans
- 1 16 oz can black beans
- 1 teaspoon olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 4 oz can diced green chiles (These can be omitted.)
- 1/4 cup cilantro
- 1 teaspoon cumin
- 1 teaspoon salt
- Pour oil in large skillet or saucepan. Warm over medium heat. Add diced onions and sauté until softened, or 4-5 minutes.
- Stir in garlic and cook another 30-60 seconds. Pour in black beans, diced chilis, cumin, salt and cilantro.
- Simmer for 5 minutes. Serve warm.