Description
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.
Ingredients
Units
Scale
- 1 1/2 teaspoons extra virgin olive oil
- 1/2 small yellow onion, finely diced
- 1/2 medium green bell pepper, finely diced
- 2 garlic cloves, minced or pressed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried Mexican oregano
- 1/4 teaspoon fine sea salt, or to taste
- 1/4 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)
- 1/4 cup finely chopped cilantro leaves
- 1/2 lime, juiced
Instructions
- 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. (This will be messy, so I recommend grating the tomato over a bowl or plate with a rim).
- 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. You can gently mash some of the beans if desired to create a creamier texture.
- Add the juice of ½ of lime and stir to combine. Enjoy hot!
Notes
- How to store leftovers: If you have leftovers, let them cool, then transfer to an airtight container and store in the fridge for 3 days.
- How to reheat: 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.
- Topping ideas: When serving, you can top these Mexican black beans with extra chopped cilantro, sliced jalapeños, crumbled cotija cheese, crumbled queso fresco, sour cream, or lime wedges.
- Mexican oregano: This 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.
- Bean liquid: Simmering the beans with the liquid from the can helps create a thick and creamy texture. I recommend using canned beans with “no salt added”. 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican