Name: Mexican Black Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1½ teaspoons extra virgin olive oil; ½ small yellow onion, finely diced; ½ medium green bell pepper, finely diced; 2 garlic cloves, minced or pressed; ½ teaspoon ground cumin; ½ teaspoon dried Mexican oregano; ¼ teaspoon fine sea salt, or to taste; ¼ teaspoon red pepper flakes (optional); 2 tomatoes (I like Roma or on-the-vine tomatoes); 1 (15-ounce) can black beans (I use no salt added beans. DO NOT DRAIN); ¼ cup finely chopped cilantro leaves; ½ lime, juiced

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These Mexican black beans are a quick and easy side dish for tacos, burrito bowls, enchiladas or main ingredient for Mexican-inspired meals. Canned black beans are simmered with onion, bell pepper, garlic, fresh tomatoes, and warm spices until thick and creamy.

This is one of those back pocket bean dishes that I like to make on nights when I don’t know what to make for dinner. My toddler loves them and they’re an easy staple meal you can serve with cilantro lime rice or warm tortillas.

Table of Contents

Why You’ll Love These Mexican Black Beans

Healthy and filling: Black beans are packed with plant-based fiber and protein, which increases fullness and can help control appetite. They’re also a good source of potassium and antioxidants, which can support heart health and promote good digestion.

Quick and easy to make: You just need a handful of everyday ingredients like canned black beans, spices, onion, garlic, bell pepper, and tomatoes to make this delicious recipe. It comes together in less than 30 minutes and is ideal for busy weeknights.

Great for meal prep: You can make them ahead of time because they keep well in the fridge. Just reheat them throughout the week for quick meals.

Versatile for simple meals: You can enjoy these Mexican black beans with rice or serve them alongside tacos, burrito bowls, enchiladas, grilled chicken, or quesadillas.

What are Mexican black beans?

Mexican black beans, also known as frijoles negros in Spanish, are a classic dish made with black turtle beans simmered with flavorful ingredients like onion, garlic, spices, and vegetables.

They can be served as a side dish or used as a main ingredient for rice bowls, burritos, or in other Mexican-inspired meals.

Canned black beans are simmered down until they became thick and creamy. You can serve them whole or slightly mashed.

Mexican black bean ingredients

Olive oil: This is used to add richness to the dish.

Onion: I use yellow onion to help build the savory and aromatic base for this bean dish.

Green bell pepper: This helps build the flavor base, known as sofrito, by sauteing them with the onion before simmering the beans. It also adds extra veggies to this dish.

Garlic: This gives the black beans good flavor.

Spices and seasoning: I use ground cumin, dried Mexican oregano, fine sea salt, and red pepper flakes in this recipe.

Mexican oregano comes from a different plant family than regular oregano. It has a citrus (lime-like) taste with subtle licorice undertones.

Regular oregano has a milder and sweeter flavor with minty notes.

You can buy Mexican oregano online, locally in speciality spice shops, or from Latin markets. If you can’t find Mexican oregano, you can substitute with regular oregano.

Tomatoes: Tomatoes help build a layer of fresh flavor to these Mexican black beans.

I like using Roma or on-the-vine tomatoes because they cook down quickly with the onions and bell pepper.

Grating tomatoes is the secret trick because they give you a smooth and flavorful base without large chunks of tomato. This also helps separate the juicy flesh and pulp while the skin stays behind.

Canned black beans: Canned beans make it quick and easy to make this recipe. Simply open the can and add them to the pot, along with the liquid.

Simmering the beans with the liquid from the can helps create a thick and creamy texture.

If you are concerned about the sodium content from the canned liquid, then drain and rinse the beans thoroughly first. Then add ½ cup of water or low-sodium vegetable broth to the pot.

You can gently mash some of the beans before serving to create a creamier texture.

Cilantro: This adds a fresh and bright flavor to the beans. If you don’t like cilantro, you can leave it out.

Lime juice: This adds a bright flavor that helps balance out the savory flavors of these Mexican black beans.

How to make Mexican black beans

Optional step: Cut a small piece off the bottom end off the tomato. (Not the stem side). This can make it easier to grate the tomato.

With the stem side facing the palm of your hand, hold the tomato firmly and grate the tomato on the large holes of a box grater. This will automatically separate the flesh and juice from the skin. Discard the tomato skin.

Add the olive oil to a medium saucepan or skillet over medium heat. Once the oil is hot, add the onion and bell pepper. Cook, stirring occasionally until softened, about 5 to 7 minutes.

Add the garlic, cumin, oregano, salt, and red pepper flakes (if using). Cook for 1 minute until fragrant.

Add the grated tomato and its juices, and cook, stirring occasionally, until most of the tomato liquid has evaporated, about 5 to 7 minutes, depending on the size of your tomatoes.

Add the canned beans and their liquid and the chopped cilantro. Let simmer for 15 to 20 minutes, stirring occasionally, or until your desired consistency is reached. Add the juice of ½ of lime and stir to combine.

What to serve with Mexican black beans

These Mexican black beans can be served as a simple side dish or main ingredient for Mexican-inspired meals.

I personally like to serve them with cilantro lime rice for a quick and easy lunch or dinner.

You can top them with extra chopped cilantro, sliced jalapeños, crumbled cotija cheese, crumbled queso fresco, sour cream, or lime wedges.

Below are some other good options to serve with these black beans:

Tacos
Quesadillas
Fajitas
Burrito bowls
Enchiladas
Tostadas
Eggs
Grilled chicken
Cornbread or warm tortillas

Can I make Mexican black beans ahead of time?

Yes, Mexican black beans are a great dish to make in advance. They taste even better the next day because they have time to let the flavors meld together.

Prepare them as directed, then let them cool before storing them in the fridge in an airtight container. They keep well in the fridge for up to 3 days.

How to store and reheat Mexican black beans

If you have leftovers, let them cool, then transfer to an airtight container and store in the fridge for 3 days.

To reheat, gently warm them on the stovetop over medium-low heat. If they seem too thick, add a splash of water or vegetable broth.

I like to add an extra squeeze of lime juice or chopped fresh cilantro just before serving to brighten them up.

More Mexican-inspired dishes to try:

Please let me know how you like this Mexican black bean recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love these black beans as much as I do.