This Mexican black beans recipe is a flavorful and easy side dish that takes less than 20 minutes to prepare. Serve with Instant Pot Mexican rice, as a side with smoked carne asada, or in a burrito!
When it comes to easy recipes, this Mexican black beans recipe tops the list! Not only is it easy to prepare, but it's loaded with flavor!
It's as easy as sauteeing shallots and garlic, adding a few cans of black beans, then seasoning and simmering for 10 minutes! If you prefer your food spicy, I recommend adding a minced serrano pepper as well.
Serve in corn tortillas as a vegan taco option, or as part of a vegetarian Mexican rice bowl. You can also serve this dish with carne asada quesadillas or this easy chile relleno recipe!
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😍 Why You'll Love This Recipe
- This Mexican black beans recipe uses everyday staples and ingredients you probably already have in your pantry.
- Since it takes less than 20 minutes to prepare, it makes a great last minute side dish option.
- It's vegan and gluten-free.
- Leftovers store well.
🔖 Ingredients & Substitutions
- Beans: 2 (15-ounce) canned black beans.
- Shallot: 1 to 2 shallots or ½ small yellow onion.
- Garlic: 4 garlic cloves
- Serrano Pepper: 1 serrano pepper, optional.
- Seasoning: Sea salt, black pepper, crushed coriander seeds (or ground coriander powder), cumin powder, and Mexican oregano. Regular dried oregano can be substituted.
- Lime: 1 to 2 tablespoons fresh lime juice. Bottled lime juice can be substituted.
- Garnish: Cotija cheese and chopped cilantro.
🫘 How to Make This Recipe
Step 1: Add oil to a cast-iron skillet, then add minced shallots. Sauté over medium heat until translucent. Mince garlic, add to pan, and sauté for another minute.
Step 2: Pour two cans of black beans into the pan, including the liquid. Season with salt, black pepper, coriander, cumin powder, and Mexican oregano. Add lime juice and minced serrano (optional), then mix ingredients to combine. Simmer, uncovered, over low heat for 10-15 minutes.
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Pro Tip: Don't cook until all the sauce is gone. Go by the saucy consistency, rather than the cooking time.
Step 3: Sprinkle with chopped cilantro and crumbled cotija cheese before serving.
🫔 Serving Suggestions
Serve this Mexican black beans recipe with corn tortillas or tortilla chips and some creamy guacamole. This dish also pairs well with fish burritos, Instant Pot tamales, Mexican chicken fajitas, and green chicken enchiladas.
👩🏼🍳 Pro Tips
- If you prefer a smoother texture, you can mash the black beans with a potato masher to achieve the desired consistency.
- You can also blend the bean mixture until smooth in a food processor to make bean dip, or to replace the bean layer in this Mexican refried bean dip.
- Store leftovers in an airtight container in the fridge for up to 5 days.
🌯 More Mexican Recipes
If you enjoy this Mexican black beans recipe, check out these other Mexican dishes!
📖 Recipe
Easy Mexican Black Beans
Equipment
Ingredients
- 1½ teaspoon avocado oil
- 2 medium shallots (or a small onion)
- 4 garlic cloves
- 2 15 oz canned black beans (undrained)
- 1 teaspoon sea salt
- 1 teaspoon Mexican oregano
- ¼ teaspoon black pepper
- 1 teaspoon crushed coriander seeds (or coriander powder)
- ¼ teaspoon cumin powder
- 1½ tablespoon lime juice
- 1 medium serrano pepper (optional)
- chopped cilantro
- Cotija cheese (optional)
Instructions
- Add oil to a cast-iron skillet, then add minced shallots. Sauté over medium heat until translucent. Mince garlic, add to pan, and sauté for another minute.
- Pour two cans of black beans into the pan, including the liquid. Season with salt, black pepper, coriander, cumin powder, and Mexican oregano. Add lime juice and minced serrano (optional), then mix ingredients to combine. Simmer, uncovered, over low heat for 10-15 minutes.
- Sprinkle with chopped cilantro and crumbled cotija cheese before serving.
Notes
- Don't cook until all the sauce is gone. Go by the saucy consistency, rather than the cooking time.
- If you prefer a smoother texture, you can mash the black beans with a potato masher to achieve the desired consistency.
- You can also blend the bean mixture until smooth in a food processor to make bean dip, or to replace the bean layer in this Mexican refried bean dip.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Hilda Sterner says
We hope you love this recipe as much as we do!