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
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
Heat oil over medium high heat in a medium saucepan
Add chopped onion, jalapeño and garlic. Sauté until the onions become translucent (about 3-5 mins)
Add the seasonings (cumin, chili powder, and salt) and cook for an additional minute.
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.
Bring to a boil, then reduce heat to low and simmer for 30 minutes or until the majority of the liquid has evaporated.
Stir in chopped cilantro to taste.
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!