Hearty Mexican Black Beans Recipe

There is a massive difference between opening a can of beans and digging into the savory, creamy side dish served at your favorite restaurant.

My homemade Mexican Black Beans recipe bridges that gap using simple pantry staples to create a rich, smoky flavor profile right in your own kitchen.

What Makes This Mexican Black Beans Recipe Special

The secret lies in the sofrito base, which infuses every bite with aromatic garlic, onion, and spices before the beans are even added.

Simmering the beans in their own liquid creates a naturally thick sauce that coats everything perfectly without needing any flour or cornstarch.

These beans are incredibly versatile and work beautifully in burrito bowls, tacos, or just scooped up with tortilla chips.

If you love comforting bowls, try my Savory White Chicken Chili Recipe next, or make the Cozy White Lasagna Soup Recipe for a satisfying dinner.

Everything You Need for Perfect Mexican Black Beans

Here are the simple pantry staples required to get started:

• Canned Black Beans: Undrained, as the liquid is crucial for the texture.
• Red or Yellow Onion: Diced small to form the base of the sofrito.
• Garlic Cloves: Freshly chopped garlic provides the best flavor punch.
• Jalapeño: Diced for a gentle heat; keep the seeds if you want it spicier.
• Fresh Tomatoes: Pureed or grated to create a fresh tomato base (canned diced tomatoes work too).
• Extra Virgin Olive Oil: Used for sautéing and for a rich finishing drizzle.
• Spices: A mix of ground cumin, dried Mexican oregano, and red pepper flakes (or chipotle flakes).
• Lime Juice: Freshly squeezed acid to brighten the heavy flavors.
• Fresh Cilantro: Chopped leaves and stems for a fresh, herbal finish.
• Salt & Pepper: To season the dish to perfection.

My Method for Flavorful Mexican Black Beans

Let’s get cooking!

1. Begin by preparing your tomato base if using fresh tomatoes. Wash them thoroughly and pulse them in a food processor until they are pureed, or carefully grate them using the coarse side of a box grater to get a juicy pulp. If you are using canned tomatoes, you can skip this step and have your can opener ready.
2. Heat the olive oil in a large sauté pan or skillet over medium heat until it shimmers. Add the diced onion along with a generous pinch of salt, cooking it down for about 5 to 6 minutes. You want the onion to soften and turn a light golden color, but be careful not to brown or burn it, as this will affect the sweetness of the base.
3. Stir in the chopped garlic, diced jalapeño, cumin, oregano, and red pepper flakes (or chipotle flakes if you prefer smoke). Cook these aromatics for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. You will know it is ready when the spices become incredibly fragrant and fill the kitchen with a warm, toasted scent.
4. Pour the pureed or diced tomatoes into the pan with the aromatics. Increase the heat slightly to maintain a rapid simmer, cooking for roughly 8 to 10 minutes. The goal here is to break down the tomatoes and evaporate most of the liquid, resulting in a thick, concentrated mixture that is seasoned with salt and plenty of black pepper.
5. Add the cans of black beans along with their liquid directly into the tomato mixture. Bring the pan to a simmer and let it bubble gently for about 15 minutes. Watch as the starchy bean liquid reduces and transforms into a thick, creamy sauce that clings to the beans rather than being watery.
6. Remove the pan from the heat to finish the dish. Stir in a generous glug of extra virgin olive oil, the fresh lime juice, and the chopped cilantro. Taste the Mexican Black Beans and adjust with more salt, pepper, or lime juice until the flavors pop exactly how you like them.

Tips to Perfect Your Mexican Black Beans

You can easily adjust the heat level of these Mexican Black Beans by swapping the jalapeño for a spicier serrano pepper or increasing the chipotle flakes.

It might feel wrong to dump the entire can, including liquid into the pan, but that starchy water is essential for thickening the sauce.

Do not skip the final drizzle of extra virgin olive oil because it adds a necessary richness to the finished dish.

Best Ways to Enjoy Mexican Black Beans

I love spooning these beans into warm corn tortillas topped with fresh guacamole and pickled onions for a simple weeknight meal.

They also make a fantastic base for nachos or a hearty addition to your morning tofu scramble.

If you want more easy meal inspiration, follow me on Pinterest for daily recipes.

Mexican Black Beans

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• Author: Joanna Wearstler
• Total Time: 40 min
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Restaurant-style creamy Mexican Black Beans made in 40 minutes using pantry staples. A vegan, gluten-free side dish perfect for tacos and bowls.

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Ingredients

Scale 1x2x3x

• 1 ½ tablespoons extra virgin olive oil, plus more for finishing
• 1 small red or yellow onion, diced
• 4 garlic cloves, chopped
• 1 jalapeño, diced (seeds removed for less heat)
• ½ teaspoon ground cumin
• 1 ½ teaspoons dried Mexican oregano
• ½ teaspoon red pepper flakes or chipotle flakes
• 1 pound fresh tomatoes (or one 14oz can diced tomatoes)
• 2 (15-ounce) cans black beans, undrained
• 1 ½ teaspoons kosher salt, plus more to taste
• Freshly cracked black pepper
• 1 tablespoon fresh lime juice
• 1 cup fresh cilantro, chopped

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Instructions

1. If using fresh tomatoes, pulse them in a food processor until pureed or grate them on a box grater. If using canned, simply open the can.
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion with a pinch of salt and sauté for 5-6 minutes until soft and golden.
3. Add the garlic, jalapeño, cumin, oregano, and pepper flakes. Cook for 1-2 minutes until very fragrant, stirring frequently.
4. Pour in the tomatoes. Simmer rapidly for 8-10 minutes until the liquid evaporates and the mixture thickens considerably. Season with salt and pepper.
5. Add the black beans and their liquid to the pan. Simmer for about 15 minutes until the liquid reduces and becomes thick and creamy.
6. Remove from heat. Stir in a drizzle of olive oil, lime juice, and chopped cilantro. Taste and adjust seasoning before serving.

Notes

For a smokier flavor, use chipotle flakes or a teaspoon of adobo sauce. Do not drain the beans; the liquid is required for the creamy texture.

• Prep Time: 8 min
• Cooling: 5 min
• Cook Time: 32 min
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl
• Calories: 205
• Sugar: 3g
• Sodium: 810mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 11g
• Protein: 10g
• Cholesterol: 0mg

Keywords: Mexican Black Beans, easy vegan side dish, canned black beans recipe, creamy beans, gluten free mexican food