Canned black beans are one of the pantry staples I keep on hand because they’re inexpensive, versatile, and an easy way to add plant-based protein and fiber to a meal. For years, I simply warmed canned beans with a pinch of salt, but the flavor always felt a little flat.
However, after making my copycat Chipotle chicken, recreating those flavorful Mexican-style black beans felt like the natural next step in my list of new recipes to try. So, I started experimenting with a quick stovetop version, cooking the beans with onion, tomato, garlic, cumin, and oregano to build a simple, flavorful base.
After a couple of rounds of testing, I discovered that simmering the beans in their liquid is the secret to creating a slightly saucy consistency, making them perfect for spooning over bowls, tacos, or simply serving as a side dish. Now, these cooked black beans are a staple in my meal prep rotation and are a favorite with my whole family.
Recipe Highlights
Versatile: I could eat Mexican black beans every day and serve them in everything from burritos and burrito bowls to tacos, salads, quesadillas, and fajitas.
Simple ingredients: This delicious side dish comes together with just a handful of ingredients, including fresh, easy-to-find produce and pantry staples.
Quick to prep: The use of canned beans makes this a quick and easy recipe, keeping prep time minimal and ensuring a fast cooking time. Plus, most of the cooking is hands-off, which allows me to prepare several dishes at once and get everything on the table seamlessly.
Ingredients Notes And Substitutions
Cooking the beans with just a few simple ingredients is the key to building incredible depth of flavor. Here’s what’s needed:
- Black beans: I use no-salt-added canned black beans, so I have better control over the sodium levels in the recipe. I also don’t drain the beans, keeping the liquid to contribute to the saucy consistency.
- Cilantro: Also known as coriander, this fresh herb provides a bright and authentic taste that balances the warmth of the spices nicely. I use both the leaves and the stems, so nothing goes to waste, chopping them finely. For those who don’t enjoy cilantro, feel free to omit it or substitute fresh parsley.
- Roma tomatoes: I find that the sturdy texture of Roma tomatoes holds up best in this recipe, adding flavor without becoming mushy, but any type of diced tomatoes can be used.
- Oil: I use either olive oil or avocado oil to sauté the veggies, enhancing their flavor and adding healthy fats to the dish. It also helps my body more efficiently absorb all the nutrients from the beans, including vitamin K, vitamin A, and potassium.
- Garlic: One of the most important ingredients, this infuses the beans with a sweet, savory taste. For the best flavor, I skip pre-minced garlic and always mince fresh garlic by hand. It adds a couple of minutes of prep work, but the flavor payoff is worth it.
- Cumin: This adds warmth and a touch of heat. Adjust the amount included to suit various preferences. I like to add more when cooking for myself, but typically dial it back a bit if I know my little ones will be eating the beans.
Find the ingredient list with exact measurements in the recipe card below.
How To Make These On The Stovetop
Here’s how I make restaurant-quality Mexican black beans in one pot in just about 30 minutes:
- Sauté – To begin, I heat oil in a saucepan over medium heat, swirling it around to coat the bottom of the pan. Then, I add the chopped onion and cook until it begins to soften before adding the tomato and garlic, which cook much quicker.
- Combine – Next, I add the black beans along with their liquid to form the base of the sauce and prevent the dish from becoming dry, along with the cilantro and seasonings.
- Cook – Once the ingredients are well combined, I reduce the heat to medium-low and simmer uncovered until the onions are tender, stirring occasionally. I always give my beans a quick taste test and adjust the seasonings as needed before serving.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
My Favorite Mains And Sides To Pair With These
I always finish my Mexican black beans with a sprinkle of fresh cilantro. I often add a dash of lime juice and a few diced jalapeños, too. Or, for a salty flavor, creamy consistency, and a boost of calcium, I finish with a sprinkle of cotija cheese.
In May, I pair the beans with my favorite recipes for Cinco de Mayo. But most often, I serve these beans alongside my copycat Chipotle chicken, cilantro lime rice, Chipotle corn salsa or black bean and corn salsa, and guacamole to recreate a Chipotle-style taco bowl at home.
These beans also work well tucked into homemade crockpot chicken tacos with corn tortillas or these grain-free tortillas, quesadillas, and vegan enchiladas, layered into burritos, or served as a simple side with Mexican rice and main dishes like grilled chicken, steak, or shrimp.
Refrigerate Or Freeze
Store leftover Mexican black beans in an airtight container in the refrigerator for up to 4 days. Or, freeze them for up to 3 months.
To serve, thaw the frozen beans in the fridge overnight. Then, reheat them in a saucepan over medium heat on the stove, adding a splash of water or broth as needed to freshen them back up. I’ve also warmed leftovers in the microwave if I’m in a pinch for time, but I find this causes them to become a little dry.
Frequently Asked Questions
Yes. To make this recipe in a pressure cooker or Instant Pot, sauté the onion, tomato, and garlic using the sauté function. Add the beans, cilantro, cumin, oregano, and salt, then cook on high pressure for 4-5 minutes. Allow the pressure to release naturally for 5 minutes before releasing the remaining pressure manually.
Dry black beans can be used, but they need to be cooked first. Once the beans are tender, measure about 1 ¾ cups of cooked beans along with some of their cooking liquid, using enough water to lightly cover the beans, and proceed with the recipe as written.
Yes, I do consider black beans to be a healthy whole food. They’re a great source of fiber, good source of plant-based protein, and contain important minerals like iron and magnesium. They’re also naturally gluten-free, dairy-free, and nutrient-dense food that can help support digestion, provide lasting energy, and make meals more filling.
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Mexican Black Beans Recipe
Make saucy, flavorful, restaurant-style Mexican black beans at home with a handful of ingredients in one saucepan to create a warm, savory side dish or topping for burritos, tacos, salads, and Mexican cuisine.
Ingredients
- Cooking spray
- 2 teaspoons olive oil or avocado oil
- ½ cup yellow onion, diced small (about ¼ medium onion)
- 1 roma tomato, diced small
- 2 garlic cloves, peeled and finely minced or grated
- 1 (15-ounce) can no salt added black beans (do not drain)
- ¼ cup finely chopped fresh cilantro leaves and stems
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon fine salt
- Optional for serving: finely shredded Mexican blend cheese or crumbled/grated cotija cheese, chopped cilantro
Instructions
- Place a medium saucepan over medium heat. When the pan is hot spray with cooking and oil, swirling the pan to coat.
- Add the onion and cook for 4-5 minutes or until the onion begins to soften.
- Add the tomato and garlic and cook for another 1 minute.
- Add the undrained black beans, cilantro, cumin, oregano, and salt.
- Stir and reduce the heat to medium-low.
- Simmer uncovered for 15-20 minutes or until the onions are tender.
- Garnish with additional cilantro if desired.
- Leftovers may be stored in the refrigerator in an airtight container for up to 4 days or frozen for up to 3 months.
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Nutrition Information
- Serving Size: ~ 1/3 cup
- Calories: 105
- Fat: 3 g
- (Sat Fat: 0 g)
- Sodium: 238 mg
- Carbohydrate: 15 g
- (Fiber: 5 g
- Sugar: 1 g)
- Protein: 5 g
- Cholesterol: 0 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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