These Mexican Black Beans are easy to make and full of flavor. This recipe is a great way to liven up canned beans and make them taste delicious. These black beans can be used as a side dish or the main ingredient in so many recipes.
As a vegetarian, beans make up a large portion of my diet. They’re super versatile and can be used in many diverse recipes. Black beans are one of my favorites, so I’m showing you my favorite easy way to spice up that bland can of black beans. After you try these Mexican Black Beans, you’ll never want to eat them plain again.
I always tell myself that I should start cooking my own beans, but canned beans are so easy and convenient to have around. The downside is that the beans have very little flavor straight from the can. Luckily, you can quickly and easily add some deliciousness.
Why Your Body Will Love These Beans
- Blood Sugar Regulation – Beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes beans a healthy choice for people with diabetes who need to control their blood sugar levels more.
- Heart Health – Beans, beans, they’re good for your heart! It’s true! Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
- Digestive Health – Black beans offer an abundance of fiber, which benefits the digestive system, helps fill us up, and keeps our bodies feeling full for longer.
Mexican Black Bean Recipe Ingredients
There aren’t many ingredients in this Mexican Black Bean recipe, and you may already have most of them in your pantry.
- Black Beans – We use canned black beans in this recipe, and I like the lower-sodium version because we use the bean liquid, too. When I buy organic beans, I go for either the low-sodium or no-salt-added kinds. Be sure to taste everything before adding too much salt because the liquid will also add some.
- Onion & Garlic – I do use granulated garlic and onion in this recipe, but I also like to use the fresh stuff. Fresh garlic and onion have some nice aromatics and add a lot of flavor to these black beans. I love onion, so I used a good amount, but you can also cut the amount of onion and garlic you use.
- Spices – I like adding cumin, paprika, smoked paprika, granulated garlic, onion, salt, and pepper to taste. If you can’t find smoked paprika, you can omit it or add a pinch of chipotle power for a nice smoky taste. Feel free to use less or more than the amounts I listed in the recipe.
How To Make Easy Mexican-Style Black Beans
This recipe is very easy to make, with only a few steps.
- Start by heating a large pot or pan over medium heat and cook the onions with a bit of olive oil. You want them to be softened and even a little browned. Then add the garlic and cook until fragrant, 1-2 minutes.
- Next, add in the black beans. I like to drain off just a Tablespoon or so of bean liquid from each can because I don’t want my beans to be too soupy. Add all the spices and stir well.
- Lastly, let the beans cook together with the onions, spices, and bean liquid so the flavors can develop. I like to cook everything for 5-10 minutes or so. I then take a potato masher or a large wooden spoon and mash down some of the beans. Don’t mash all of them unless you want to make refried beans, but it does give the sauce a nice creamy texture.
- Once you’ve added all the spices, you can season them with salt and pepper to taste.
Suggestions On How To Enjoy These Delicious Mexican Black Beans
These Mexican-Style Black Beans can be used as a side dish or a main ingredient in your recipes! Here are a few suggestions on how to use them up:
- Use them as a topping for nachos.
- Filling for black bean tacos.
- Filling for burritos.
- Spread them on tostadas.
- A rice and bean bowl.
How do you like to enjoy your black beans?
Mexican Black Bean Frequently Asked Questions
- How long can these be stored in the refrigerator? Store in an airtight container in the refrigerator for 4-5 days.
- Can I freeze them? Yes, freeze in an airtight, freezer-friendly container for about 3 months. Thaw in the refrigerator or on the counter before using.
- Can I use a different kind of bean for this recipe? It is a black bean recipe, but you could use pinto beans instead if you want. I wouldn’t really recommend using any other kind of bean.
- Are all the spices necessary? They all help build the delicious flavor that these Mexican Black Beans have, but of course, you can leave some out if you don’t like them or don’t have them.
Do you have a question that I didn’t answer above? Ask me in the comment section below and I will get back to you ASAP.
Looking For More Mexican Style Side Dishes?
Black Bean Mango Salad with Avocado
Green Rice with Black Beans and Sweet Potato
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Easy Mexican Black Beans
- Total Time: 25 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
These Mexican Black Beans are perfectly seasoned and go great with so many recipes!
Ingredients
- 2 teaspoons olive oil
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 3 (15 oz) cans black beans, don’t drain the liquid!
- 2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
Instructions
- Heat a large pan over medium heat and add olive oil, diced onion and a pinch of salt. Cook until onion is soft and beginning to brown. Add in minced garlic and cook for another minute or so.
- Pour the cans of beans plus bean liquid into the pan. I like to drain off just a tiny bit of liquid from each can but keep most of the liquid in there. Add in all the spices and stir well.
- Let beans cook for 5-10 minutes, just to make sure you get as much flavor as you can from the spices. This step is optional, but I like to take the back of my wooden spoon, or a potato masher and give the beans a light mash. You don’t want to make refried beans but I think it creates a nice sauce if some of them are mashed up.
- You can always add extra bean liquid or water if you want the to be soupier. If you want them to have a thicker consistency, cook them a bit longer and mash them up more.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Side, Vegan
- Method: Stovetop
- Cuisine: Mexican
Wonderful & easy recipe! My daughter, our grand sons ( ages 1 & 3 years old) & husband just LOVED them. Everyone wanted to take home the leftovers…. of which there wasnt much of!! A great recipe!! Thanks!!!
It’s always a good sign when there isn’t many leftovers, haha! I’m so glad you hear you enjoyed!
Simple but tasty recipe! Great to use for a taco bowl or actual tacos – yum! I added a touch of lime juice and cilantro at the end, off heat, for a little extra zing. Thanks for sharing this delicious recipe!
So glad you enjoyed them, Hazel! Lime juice is always a good idea 🙂
You could also add some sautéed jalapeño or crisp up some bacon and crumble it into the beans! Maybe even top the beans with some cheese like cotija or oaxaca!
Sounds perfect!!
Can these be frozen after cooking?
Yes!
First time making these. Omg they are perfect. I thought I lost my ability to cook great food because of an accident I was in. This just proved me wrong. Thank you so much
Aww, that makes me so happy!! Glad you enjoyed them and that you were able to cook them! <3
I liked this recipe. It was easy to follow and delicious. I did add a can of diced green chilies. I will definitely make this a GO TO recipe.
I’m so glad you enjoyed it! I love the addition of the green chilies!!
Cook beans with or without a lid?
Either is fine, I usually do without