This classic Mexican black beans recipe is so simple, has a rich and smoky sauce, and is ready in less than 25 minutes. It’s a fantastic easy beans recipe that you can pair with burritos, tacos, or add it to a bowl with rice and vegetables for a quick and easy weeknight meal.

I think everyone should have a Mexican black beans recipe in their regular meal rotation because they’re the perfect quick and easy meal to throw together and use as a side dish to pad out a big meal, but can also take center stage in their own right. They’re very similar to my Mexican pinto beans recipe, which remains a fan-favorite on the blog! This black bean soup is another great alternative.

These black beans are so versatile that they can even be used for black bean tacos, black bean burritos, or an easy burrito bowl with a creamy jalapeno dressing. Try them in these sweet potato and black bean quesadillas too.

Ingredients List:

Here’s everything you need to make these Mexican black beans (I’ve included full quantities and instructions within the recipe card at the bottom of this page):

• Black beans: This recipe uses canned black beans because it’s the simplest method for a quick and easy Mexican beans recipe. You could use dried black beans, which you’ll need to soak and cook before using in this recipe. Be aware that this will add considerably more time!
  
• Canned diced tomatoes: I use canned chopped tomatoes in this recipe to give the beans that rich, smoky sauce. If you have fresh tomatoes, they will work for this recipe – just dice them or blitz them in a food processor before adding them to the pan.
  
• White onion and garlic: Use fresh garlic, minced, and finely diced white onion for the base of this recipe. Adding some pepper or jalapeno for extra spice could be nice too!
  
• Seasonings: Cumin powder, smoked paprika, dried oregano, garlic powder, and onion salt are what give this recipe all it’s flavor! Season with salt & pepper according to your preferences too.
  
• Olive oil: You could also use vegetable oil or whatever cooking oil you prefer.
  
• Lime: A squeeze of fresh lime juice at the end just finishes off this dish perfectly!
  
• Cilantro: I’ll never stop harping on about how much fresh herbs can transform the end result of a dish. A scattering of fresh chopped cilantro makes all the difference to this recipe.

How To Make These Easy Mexican Black Beans

Okay, so here’s how to make these easy Mexican black beans – make sure you scroll down to the recipe card for follow-along steps and the exact quantities used.

Step 1: Saute Onion & Garlic

So, heat your saucepan and oil over medium heat, then add your diced white onion and saute for 5-7 minutes until they’re soft. Then, add your minced garlic. I used two large cloves of garlic for this recipe – but I do love garlic! Adjust the quantity you use based on your preferences.

Step 2: Add the seasonings

After sauteing the garlic for 1-2 minutes, add the seasonings, plus salt, and black pepper to taste. Cook for a further minute or two.

Step 3: Tip in the chopped tomatoes and black beans

Tip in the the black beans (including the water they’re in), followed by the diced tomatoes, and stir everything together. Leave the beans to simmer for 10 – 15 minutes as the sauce thickens.

Note: If you really prefer to drain and rinse your black beans before using, you can. Be aware, however, that your Mexican black beans won’t have the same depth of color without the water. Just top the sauce up with more fresh water to make up for draining the beans first.

Step 4: Add lime and toppings

Just before serving, squeeze over the juice of about half a lime. Scatter over your cilantro and add any other toppings you might like (sour cream, avocado, pickled red onions, for example!)

Other Good Toppings & Pairings:

Other toppings, pairings, and complementary dishes that would pair perfectly with these simple black beans include:

• Homemade guacamole
• Paprika roasted potatoes with avocado crema 
• Popping them in a black bean taco
• Use them in your favorite burrito recipe
• Adding them on top of loaded dirty fries!
• Using them in a burrito bowl
• Making a creamy salsa dressing or nacho cheese sauce to drizzle on top
• Using them in vegetarian fajitas
• Pairing with a baked sweet potato and cheese for a simple dinner!

If you don’t have black beans, try this easy Mexican black beans recipe instead or these easy refried beans.

Storing Your Black Beans

These black beans are perfect for meal prepping, so I love to make a big batch and save them for adding to different meals throughout the week. Allow the dish to cool fully before adding to an airtight container and keeping in the refrigerator for 3-5 days.

You could also freeze the black beans in an airtight container for up to 4-5 months. Defrost fully before reheating.

Variations/Substitutions for This Recipe

I love how versatile this recipe is – if you don’t have something in your pantry, you can usually find something else to substitute for it. Here are a few options:

• Use pinto beans instead of black beans: If you don’t have black beans in, consider using pinto beans instead (I actually have a dedicated Mexican pinto beans recipe for this!)
• Use fresh tomatoes or passata: If you don’t have tinned tomatoes, fresh diced tomatoes or passata will also work.
• Pad out the recipe with peppers, corn, or even adding pinto or kidney beans to the pan.

FAQs

Can I use dried black beans?

Yes, absolutely. I just prefer not to because of the convenience tinned black beans offer me. Feel free to use dried beans if you prefer, but just take care to plan ahead so you have time to soak and pre-cook the beans before making this black beans recipe.

Is this recipe vegan and gluten-free?

Yes, this recipe is vegan and gluten-free! No need to make any changes for either (or both) of these dietary requirements.

Should I mash the black beans?

If you’re using these Mexican black beans for tacos, quesadillas, burritos, etc, you might like to mash the beans slightly. You can see how I do that in my black bean taco recipe.