Mexican Black Beans Recipe
These Mexican Black Beans are my go-to side dish for Taco Tuesday or when I make enchiladas. They are SO good and SO easy to make!
Prep: 5min
Total: 20min
Serving Size: 1 serving
Nutrition Facts: calories 193 kcal, Carbohydrate 29 g, Protein 10 g, Fat 4 g, Sodium 293 mg, Fiber 10 g, servingSize 1 serving
Ingredients:
- 1 teaspoon olive oil
- 1/2 cup chopped onions
- 3 cloves garlic, minced
- 1 (16 oz) can black beans, do not drain
- 1/4 cup chopped cilantro
- 1 teaspoon cumin
- 1/2 teaspoon salt
Instruction:
- In a small sauce pan, heat the olive oil over medium heat. Add the onions and garlic and cook for 3-4 minutes, just until the onions begin to soften.
- Add the undrained black beans, cilantro, cumin, and salt. Stir well and reduce heat to medium low. Allow to cook for 15-20 minutes, stirring occasionally. Taste and adjust seasonings to your liking.
- Serve sprinkled with more chopped cilantro and cotija cheese if desired. Enjoy!
How to Cook Black Beans
Learn how to cook black beans from scratch! Creamy and flavorful, they’re a delicious side dish or component in black bean recipes like tacos and enchiladas.
Prep: 10min
Ingredients:
- 2 cups dried black beans
- 8 cups water (more as needed)
- 2 teaspoons cumin
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons sea salt
- Freshly ground black pepper
- 1 (3-inch) piece of kombu (rinsed, optional (see note))
- 3 garlic cloves (grated)
- Chili powder
- Mexican oregano
- Lime juice and zest
- Chopped cilantro
Instruction:
- Place the beans in a large colander and sort through them to remove and discard any stones or debris.
- Rinse the beans and transfer them to a large pot or Dutch oven. Add the water, cumin, olive oil, salt, and pepper and bring to a boil. Reduce the heat, add the kombu, if using, and simmer, uncovered, until the beans are tender. I like to check mine starting at 1 hour, and every 15 minutes after that. Depending on your freshness of your beans, it could take up to 2½ hours. Add more liquid to the pot, as needed, to keep your beans submerged.
- Remove the kombu and add the garlic during the last few minutes of cooking.
- Season the beans as you like, adding chili powder, oregano, and more salt and pepper, if desired. Let the beans cool in the cooking liquid (I like how it gets nice and thick). Just before serving, stir in lime juice, zest, and cilantro, if desired.
How to Make Restaurant-Style Mexican Black Beans
FAQ
What can I add to black beans for flavor?
Seasonings: To really add a lot of flavor, I mixed in some ground cumin, dried oregano, smoked paprika and salt. Lime Juice: Add in some lime juice at the end to add a touch of acidity that compliments the rich flavor of the beans and seasonings. Cilantro (Optional): This is one of my favorite garnishes to use.
What is the best way to eat black beans?
Black beans are the perfect protein-packed addition to “salsa fresca”, salsa that uses fresh tomatoes instead of canned. Use it for dipping tortilla chips, spooning into a burrito or quesadilla, or use it as a topping on tacos, baked potatoes, or grilled avocado.
Are canned black beans good for you?
Canned black beans have an exceptional fiber and protein content. They are also very low in fat ( 1 ). Furthermore, canned black beans are a great source of folate, or vitamin B9, which helps prevent birth abnormalities, such as spina bifida and heart defects ( 3 , 4 ).
What pairs well with black beans?
What To Serve with Black Beans? 7 BEST Side Dishes
- Corn and Avocado Salad.
- Steamed Rice.
- Garlic Roasted Vegetables.
- Spicy Meatballs.
- Chicken Soup with Kale.
- Avocado Salsa.
- Pork Tacos with Black Beans.
