Mexican Black Beans

These super-easy Mexican Black Beans are packed with delicious flavor! Perfect in burritos, tacos, enchiladas, or served alongside any of your favorite Mexican dishes!

This is one of my favorite and most requested recipes! My usual response is “a little of this and a little of that” because honestly, I make these black beans so often that I don’t really use a recipe. I just make them up from memory, and every time they turn out a little different. The one thing that stays the same is that they are always DELISH! However, I’ve stopped making excuses and finally written down the recipe (perfected over the last few times I’ve made them). So to friends, family and strangers who have asked for this recipe – here you go!

These lip-lickin’ black beans start out by sautéing chopped onion, garlic and jalapeño in a little vegetable oil. Next, add in your dry seasonings: cumin and chili powder. Toasting the spices in the oil (also known as blooming) before adding in the rest of your ingredients brings out the flavor of those spices tremendously. While spices are naturally aromatic, “it’s heat that really wakes up those aromatic oils,” ~chef Floyd Cardoz, formerly of North End Grill in NYC.

After you’ve cooked your spices for a minute or so (watch carefully because you can burn them really easily) add the drained and rinsed black beans, fire roasted tomatoes, tomato sauce, and salt. Depending on how thick your beans are, you may want to add a little chicken broth or water to dilute them.

Now for the most important part, which also happens to be the hardest part. Set your stovetop to low and simmer those beans away! The trick is to simmer on low, stirring every now and then for a LONG time – usually 30-45 minutes. You’ll know they are done, because the majority of your liquid will have cooked off and the beans will have mashed up a bit, all of those yummy flavors melding into one delicious pot of Mexican black beans!

Once done, remove the beans from heat, stir in some fresh chopped cilantro and salt and pepper to taste. Try pairing these Mexican black beans with these super easy and delicious Crockpot Chicken Tacos and Healthy Brown Mexican Rice!

Mexican Black Beans

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These super-easy Mexican Black Beans are packed with delicious flavor! Perfect in burritos, tacos, enchiladas, or served alongside any of your favorite Mexican dishes!

• Author: The Saucy Fig
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Category: Side Dish
• Cuisine: Mexican

Ingredients

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• 1 tablespoon oil
• 1/4 white onion, diced
• 1/2 jalapeño, seeded and diced
• 1-2 cloves of minced garlic
• 1 teaspoon salt
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 3 cans black beans, rinsed
• 1/2 can of tomato sauce
• 1/2 can fire roasted diced tomatoes
• 1/4 cup chicken or vegetable broth to thin (optional)
• Chopped cilantro to taste

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Instructions

1. Heat oil over medium high heat in a medium saucepan
2. Add chopped onion, jalapeño and garlic. Sauté until the onions become translucent (about 3-5 mins)
3. Add the seasonings (cumin, chili powder, and salt) and cook for an additional minute.
4. Add the rinsed black beans, tomato sauce and diced tomatoes. You want there to be some sauce/liquid (this will boil off).  If too thick add chicken broth, a little bit at a time.
5. Bring to a boil, then reduce heat to low and simmer for 30 minutes or until the majority of the liquid has evaporated.
6. Stir in chopped cilantro to taste.

Notes

• I use half a can of the tomato sauce and diced tomatoes because I use the other half in the Mexican Rice that I almost always make at the same time.  If you don’t want to make the Mexican rice but want to use all of your ingredients, you can double the recipe and freeze half for later!

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