Easy Mexican Black Beans recipe (with canned beans) is the perfect side dish for virtually any Mexican meal (that doesn’t already have beans, of course). We absolutely love Mexican food and eat it several times a month.
I have been making this black bean recipe for years and came up with it after I had eaten a similar dish at our favorite Mexican restaurant. Before making this dish we always had canned refried beans as a side. While I love them and they do make a great side dish it is nice to have another easy go-to to serve with Mexican dishes.
Ingredients
See recipe card below for exact amounts.
Ingredient Notes
Just a few simple ingredients are all you need!
Canned Black Beans – I use the store brand, use your favorite brand.
Chicken Broth – we always use the 33% less sodium broth.
Onion – I use either white onion or yellow onion, just whatever I have on hand or is the cheapest.
Olive Oil – any variety will work; anything from extra virgin to light tasting.
Jalapeño Pepper – finely chopped with ribs and seeds removed for milder black beans, or leave them in for spicy black beans.
Cumin – this is a super easy way to add flavor to our beans.
Lime Juice – we use fresh lime juice to give our dish a burst of fresh flavor.
How to Make the Best Mexican Black Beans
- Chop jalapeño and onion.
- Rinse and drain black beans.
- Warm olive oil in a small to medium saucepan over medium-high heat, add chopped onion and jalapeño and cook until softened, 2-3 minutes. Pour in chicken broth and add cumin, cook about 5 minutes or until heated through.
- Squeeze a splash of fresh lime juice onto each serving.
Variations
Use vegetable broth or enough water to cover the beans to make this vegan/vegetarian.
Leave out the broth completely and use the undrained black beans.
Swap the jalapeño pepper with green bell pepper for milder but still flavorful beans.
Trade out the cumin for a little chili powder for a different flavor profile.
What is Mexican Black Beans called?
Black beans are known as frijoles negros in Spanish. They are used for many dishes in traditional Mexican cuisine.
Are Black Beans Healthy?
According to WebMD – “The antioxidants, fiber, protein, and carbohydrates in black beans make them nutritionally powerful. A diet rich in beans can reduce your risk of several serious medical conditions and help your body to process calories more effectively”.
Why we love Mexican-style black beans
- It is an easy recipe that you can make in advance because it warms up easily. This also means it is great for meal prep or as leftovers the next day.
- You only need a handful of ingredients, seven to be exact.
- I use canned black beans instead of dry beans so no soaking (or waiting) is required.
- It is a flavorful side dish that is also healthy.
- With a total cooking time of about 8 minutes it is quick.
- This recipe can easily be cut in half and doubled or tripled if you need a big batch to feed a crowd.
Storage & Reheating
Store leftover black beans in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop in small saucepan over medium heat.
I hope you like these Mexican style black beans as much as we do. We serve this as a delicious side dish to accompany our favorite Mexican entrees.
Entrees to serve these black beans with
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Easy Mexican Black Beans
Ingredients
- 1 teaspoon olive oil
- 1 jalapeño pepper chopped with ribs and seeds removed
- 1/4 cup onion chopped
- 2 cans black beans 14.5 ounces each
- 1/8 teaspoon cumin
- 1 1/4 cups chicken broth low sodium
- Lime juice
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Instructions
- Dice jalapeño and onion.
- Rinse and drain black beans.
- Heat olive oil in a small to medium saucepan over medium-high heat, add chopped onion and jalapeño and sauté until softened, 2-3 minutes.
- Add chicken broth and add cumin, cook about 5 minutes or until heated through.
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