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Mexican Black Beans Recipe

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3.9 from 12 reviews

This Mexican Black Beans recipe is a flavorful, healthy side dish that's easy to prepare on the stovetop. Featuring aromatic spices like cumin and oregano combined with fresh cilantro, tomatoes, and garlic, these black beans make a versatile accompaniment to your favorite Mexican meals or can be enjoyed on their own as a nutritious option.

Ingredients

Main Ingredients

  • Cooking spray
  • 2 teaspoons olive oil or avocado oil
  • ½ cup yellow onion, diced small (about ¼ medium onion)
  • 1 roma tomato, diced small
  • 2 garlic cloves, peeled and finely minced or grated
  • 1 (15-ounce) can no salt added black beans (do not drain)
  • ¼ cup finely chopped fresh cilantro leaves and stems
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon fine salt

Optional Toppings

  • Finely shredded Mexican blend cheese or crumbled/grated cotija cheese
  • Chopped fresh cilantro

Instructions

  1. Preheat the Pan: Place a medium saucepan over medium heat. When the pan is hot, spray it with cooking spray and add the olive or avocado oil, swirling the pan to evenly coat the surface.
  2. Sauté Onions: Add the diced yellow onion to the pan and cook for 4-5 minutes or until the onion begins to soften and become translucent, stirring occasionally to prevent sticking.
  3. Add Tomato and Garlic: Stir in the diced roma tomato and finely minced garlic. Cook for an additional 1 minute to allow the flavors to meld and the tomato to soften slightly.
  4. Add Beans and Seasonings: Pour in the undrained can of black beans, then add the chopped fresh cilantro, ground cumin, dried oregano, and fine salt. Stir everything together to combine evenly.
  5. Simmer: Reduce the heat to medium-low, leaving the saucepan uncovered. Allow the mixture to simmer gently for 15-20 minutes, stirring occasionally, until the onions are tender and the flavors have developed.
  6. Garnish and Serve: Remove from heat and garnish with additional chopped cilantro. Optionally, add shredded Mexican blend cheese or crumbled cotija cheese before serving.
  7. Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Notes

  • Use no salt added canned beans to control sodium levels.
  • For a spicier version, add a pinch of cayenne pepper or finely chopped jalapeño.
  • Leftover beans can be pureed for a delicious black bean dip or spread.
  • Serve alongside rice, tacos, or grilled vegetables for a complete meal.

Find it online: https://dishcooks.com/mexican-black-beans-recipe/