Name: Mexican Black Beans
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 3
Ingredients: 1 8oz pint black beans; 1 teaspoon taco seasoning mix; 1/2 teaspoon cumin; 1/2 teaspoon oregano; 1/2 teaspoon onion powder; 1 bay leaf; 1 lime juice; cilantro garnish

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Our Mexican Black Beans make for a delicious meal – keep it simple by making rice and beans or use them for tacos or burritos. This quick and easy recipe is vegan, gluten-free, and bound to be one of your favorite side dishes!

Black beans are a great source of protein, they are loaded with fiber and make a great meat alternative. We love going to Chipotle Mexican Grill, but they are SPICY. If you suffer from Acid Reflux, GERD, or have a sensitivity to heat, they can have you chugging ice cold water to tame the heat. Our Mexican Black Beans recipe is all about the flavor, not the heat. If you like heat you can absolutely add in some cayenne powder to add spice.

Let’s jump right in and show you how to cook canned black beans so you can enjoy them too!

how to make Mexican Black Beans

Pour the beans with liquid into a skillet with taco seasoning, cumin, oregano, bay leaf, and onion powder.
Place the skillet onto the stove on medium-high heat.
Bring to a boil stirring frequently and then reduce to low to allow the beans to thicken.
Once the beans are done, about 15-25 minutes simmering, squeeze in the lime juice and add some chopped cilantro.

Simmer for 15 minutes if you want a loose liquid and 25-30 minutes if you want them with the liquid cooked down like ours.

Are black beans good for you?

Yes! They are very good for you! In fact, you can eat black beans every day as a part of a heart-healthy diet. Beans and legumes support heart health and are loaded with protein, potassium, vitamin B6, folate, and tons of fiber.

How to make Mexican Black Beans

There are tons of different recipes to make black beans, but our favorite is using spices you already have at home. It’s easy to whip up and only takes about 30 minutes when you use canned black beans. We use our homemade taco seasoning, cumin, onion powder, and a bay leaf. To finish we squeeze a bit of lime and add freshly chopped cilantro. You could use fresh onions and garlic in a little olive oil instead of dried, but we find that the seasonings work well and also thicken up the beans.

Do you drain black beans before cooking?

The thick liquid in the canned beans is made up of the cooking water when they can the beans. It contains starch and salt. Draining is optional when it comes to making cooked beans like this recipe. We use the liquid to thicken it up without using cornstarch or other thickeners. If you were using for a black bean and corn salad or using the beans in a fresh uncooked recipe we recommend draining and rinsing the beans.

How do you serve Mexican Black Beans?

We use them to make black bean tacos, black bean burritos, over scrambled eggs, or even potato hashbrowns for breakfast. You could even make Mexican black beans and rice and serve over shredded romaine with homemade taco sauce for a delicious burrito bowl for lunch. We enjoy them stuffed into a baked potato or even air fryer baked sweet potato – like this recipe! They’re a great addition to casseroles as well, like this dairy-free taco casserole.

How to cook dry black beans

Rinse the beans to remove any dirt or debris. Soak 1lb of black beans in a large bowl with water covering them, water should be about 3-4 inches above the beans. The beans will increase in size and soaking helps speed up the cooking process, it also makes them easier to digest. Rinse the beans before cooking and discard the soaking liquid. Boil the beans for one hour with enough water to cover the beans. Once the water is boiling reduce the heat to a simmer and cook for 1 hour until you reach the desired texture.

tips for making our Mexican black bean recipe

Use canned black beans to make this recipe even quicker. We recommend using cartons over cans. Make sure you use BPA free. Canned may have a tin can taste.
Try our homemade taco seasoning instead of using store bought – it saves you money and you control the amount of sodium.
Use the canning liquid for beans with a thick sauce, drain and rinse with water for a thin sauce – add about 1/2 cup of water to the beans to cook.
Double the batch and make ahead for adding to lunches throughout the week – we’ve enjoyed them up to 4 days after cooking.
You can add more cooking liquid if you like – we like our beans to be cooked down and the liquid completely reduced. This way it’s less messy in recipes too.
Simmer for 15 minutes if you want the beans to have liquid, or simmer for 25-30 minutes if you like the liquid cooked down like ours.

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5 from 4 votes