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!
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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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🔖 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.
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. Better yet, add some to your carne asada fries!
👩🏼🍳 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.
If you love black beans, this black bean and corn salsa is a must-try!
🌯 More Mexican Recipes
If you enjoy this Mexican black beans recipe, check out these other Mexican dishes!
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📖 Recipe
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Ingredients
Equipment
Method
- 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.
Nutrition
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.
Beth H says
I liked this much better than the last Mexican Black Bean recipe I tried. The lime is a nice addition, although next time I'll just add 1 TB instead of 1 1/2 TBs, as per my taste buds.
Hilda Sterner says
Hi Beth, Thanks so much for the review. So glad you liked the recipe!
TERESA EVERS says
I tried this recipe tonight because it was simple and it was getting late in the day. Just loved the way it tasted. The spices were very flavorfull, and complimented each other. I did not have and Serrano chile peppers, next time I’ll make sure to buy some. The lime juice gave it an awesome flavor. We used the beans in our flour tortillas with the cheese and cilantro. Thank you Hilda!
Hilda Sterner says
Thanks, Teresa, so happy to hear that! Thank you so much for taking the time to review the recipe!
Hilda Sterner says
We hope you love this recipe as much as we do!