Easy Canned Black Beans (Mexican-Style, 10-Minute Side Dish)

Why You’ll Love These Mexican-Style Black Beans

• Ready in about 10 minutes—perfect for busy weeknights
• Made with just a handful of simple ingredients
• Uses canned black beans, so no soaking or waiting
• Great for meal prep and leftovers
• Easy to scale up or down depending on how many you’re feeding

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 Cook Canned Black Beans (Mexican-Style)

Sauté onion and jalapeño, add canned black beans with broth and cumin, then simmer for a few minutes and finish with lime juice. This is one of the easiest ways to cook canned black beans with simple ingredients and bold flavor.

1. Chop jalapeño and onion.
2. Rinse and drain black beans.
3. 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. Stir in chicken broth, beans and cumin and cook about 5 minutes or until heated through.
4. 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 and are commonly used in many traditional Mexican dishes.

Are Black Beans Healthy?

Yes. Black beans are high in fiber, protein, and antioxidants, making them a nutritious and filling addition to meals.

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

• Low Carb Chicken Enchiladas
• Skinny Beef Enchiladas
• Fish Tacos
• Taco Meatloaf
• Cheesy Beef and Potato Burritos
• Sour Cream Chicken Enchiladas