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🌮 Mexican Black Beans – Easy, Authentic, and Full of Flavor!

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When it comes to Mexican cuisine, black beans are a cornerstone ingredient—nutritious, hearty, and incredibly versatile. Whether you’re filling burritos, topping tacos, or building a burrito bowl, a pot of Mexican Black Beans can elevate any meal.

Forget canned beans—making black beans from scratch (or even upgrading canned beans) is easy and delivers far superior flavor. With just a few simple ingredients like garlic, onion, cumin, and broth, you can create a restaurant-quality side dish right at home.

Let’s dive into how to make authentic and delicious Mexican Black Beans!

🔧 Recipe Preparation Equipment

You’ll need:

  • Large saucepan or Dutch oven
  • Wooden spoon
  • Strainer or colander (if using canned beans)
  • Measuring cups and spoons
  • Blender (optional, for refried style)

🛒 Ingredients

For Homemade Mexican Black Beans:

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 (15-ounce) cans black beans, drained and rinsed
  • OR 2 cups cooked black beans
  • 1/2 cup vegetable broth (or chicken broth)
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon smoked paprika (optional)
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tablespoon lime juice
  • Fresh cilantro for garnish

🍽️ How to Make Easy Mexican Black Beans

Step 1: Sauté the Aromatics

Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Add Beans and Seasonings

Add the drained black beans, broth, cumin, oregano, smoked paprika, and bay leaf to the saucepan. Stir to combine.

Step 3: Simmer

Bring the mixture to a gentle simmer. Cook uncovered for about 10-15 minutes, stirring occasionally, until the beans absorb the flavors and slightly thicken.

Step 4: Final Touches

Remove the bay leaf. Stir in the lime juice and season with salt and pepper to taste.

Step 5: Garnish and Serve

Top with fresh chopped cilantro and serve hot as a side dish, or use them as a filling for tacos, burritos, and more.

🌈 Variations

  • Refried Black Beans: Blend half of the beans after cooking for a creamier texture.
  • Spicy Black Beans: Add a diced jalapeño or a pinch of cayenne pepper during cooking.
  • Chipotle Black Beans: Stir in a tablespoon of adobo sauce from a can of chipotles for a smoky heat.
  • Vegan Mexican Black Beans: Stick with vegetable broth and skip any dairy toppings.

🧑‍🍳 Cooking Notes

  • Canned vs. Dried: You can absolutely use cooked dried black beans for this recipe; it just requires a longer prep time for soaking and cooking.
  • Flavor Boost: Cooking the beans with a bay leaf infuses subtle aromatic depth.
  • Thickness: If you want thicker beans, simmer them longer. If you prefer them saucier, add a splash more broth.

🍴 Serving Suggestions

  • Side Dish: Perfect alongside carne asada, enchiladas, or tacos.
  • Burrito Bowls: Layer with rice, salsa, avocado, and grilled chicken.
  • Taco Filler: Spoon into soft tortillas with shredded cheese and fresh pico de gallo.
  • Breakfast: Serve with scrambled eggs and tortillas for a hearty Mexican breakfast.

💡 Helpful Tips

  • Rinse Canned Beans: Always rinse canned beans to remove excess sodium and slime.
  • Don’t Overcook: Simmer just until flavors meld; overcooking can make beans too mushy.
  • Freshness Tip: A squeeze of lime juice at the end brightens up the entire dish!

⏱️ Prep and Cooking Time

  • Prep Time: 5 minutes
  • Cooking Time: 15 minutes
  • Total Time: 20 minutes

📊 Nutritional Information (Approximate Per 1/2 Cup Serving)

  • Calories: 160
  • Protein: 8g
  • Fat: 5g
  • Carbs: 20g
  • Fiber: 7g
  • Sugar: 1g
  • Sodium: 300mg

❓ FAQs

Q: Can I use dried black beans instead of canned?

Yes! Cook 1 cup of dried black beans (yields about 2-2.5 cups cooked) and proceed with the recipe as written.

Q: How long do cooked Mexican black beans last?

Stored in an airtight container in the fridge, they’ll last 4-5 days. They also freeze well for up to 3 months.

Q: Can I make this recipe in the Instant Pot?

Yes! Sauté the onions and garlic on sauté mode, add beans and seasonings, and pressure cook on high for 5 minutes with a quick release.

✅ Conclusion

This Mexican Black Beans recipe is simple yet bursting with authentic flavor. Whether you’re crafting a quick weeknight meal or planning a festive taco night, these beans will round out your meal perfectly. Wholesome, hearty, and deliciously seasoned, they’re sure to become a regular staple in your kitchen.

Try them once, and you’ll never go back to bland, boring beans again!

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