Mexican Black Beans

Try this easy Mexican Black Bean Recipe, with sautéed aromatics, spicy seasonings and tomatoes in a thick and saucy dish packed with flavor.

Course Side

Cuisine Mexican, Tex Mex

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 219kcal

Dice 1/2 cup onion, mince 3 cloves garlic, and finely dice 1 jalapeño. Measure out the spices/seasonings. Chop 1 bunch cilantro and set aside.

In a large skillet or Dutch oven, heat 2 tablespoons olive oil over medium high heat.
Sauté the onion until softened.
Add the jalapeno, garlic, 1 teaspoon ground cumin, 1 teaspoon Mexican oregano, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon pepper and cook 1 minute more.
Reduce the heat to medium, add 14 ounces diced tomatoes and stir until well blended. Cook until there is only a little liquid left.

Add the 3 cans black beans and their juice and simmer for 15 minutes until thick.

Stir through the cilantro, and sprinkle with ½ cup queso fresco. Squeeze a little lime juice in.

This will serve 6-8 people as a side to other dishes

Do not drain the black beans, the liquid is what helps it to thicken up

Garnish: Cilantro, jalapeno slices, queso fresco, and lime quarters