There’s something magical about a pot of beans simmering away on the stove—especially when they’re infused with garlic, onions, spices, and love. For me, this Mexican Black Beans recipe isn’t just about feeding a crowd—it’s about feeding the soul.
I first made this dish on a breezy spring evening when my friends gathered for one of our backyard potlucks. We were each bringing a dish inspired by our heritage, and I wanted something hearty, vibrant, and rich with flavor—something that felt like home, even though I’d never grown up making traditional Mexican beans. This recipe is the result of many tweaks, much tasting, and a whole lot of joy.
Why You’ll Love This Recipe
These black beans are:
- Naturally vegan and gluten-free
- Bursting with fresh, seasonal flavors
- Perfect for meal prep or feeding a crowd
- A delicious base for tacos, burrito bowls, nachos—or enjoyed on their own with warm tortillas
Ingredients
Serves 6–8
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 fresh jalapeño (seeds removed for less heat), finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon dried oregano (Mexican oregano if you have it!)
- 3 cups cooked black beans (or two 15-oz cans, drained and rinsed)
- 1 cup low-sodium vegetable broth or water
- 1 large ripe tomato, chopped (or ½ cup cherry tomatoes, halved)
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Step-by-Step Instructions
1. Sauté the aromatics
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until translucent and lightly golden—about 5–7 minutes. Stir in the garlic and jalapeño and cook for another minute, just until fragrant.
Tip: Don’t rush this step—the base flavors are everything!
2. Add the spices
Sprinkle in the cumin, smoked paprika, coriander, and oregano. Stir constantly for 30 seconds to bloom the spices. You’ll know it’s working when the aroma hits your nose like a warm, savory hug.
3. Simmer the beans
Add the black beans, tomatoes, and broth. Stir to combine, then bring everything to a gentle simmer. Reduce heat to low, cover slightly, and let it cook for 15–20 minutes, stirring occasionally.
4. Mash for texture (optional)
For thicker beans, use a potato masher to mash about ⅓ of the mixture right in the pot. This gives the dish a creamy body while still keeping some whole beans for bite.
5. Finish with lime and herbs
Remove from heat, stir in the lime juice, and season with salt and pepper to taste. Sprinkle with fresh cilantro before serving.
Make It Your Own
- Low-sodium? Skip the added salt and opt for low-sodium broth or water.
- Spice-sensitive? Leave out the jalapeño or swap it for sweet bell pepper.
- Want more heat? Toss in a pinch of cayenne or a diced chipotle pepper in adobo sauce.
- No fresh tomatoes? Use ¼ cup canned diced tomatoes or tomato paste for deeper flavor.
- Protein boost? Stir in crumbled tempeh or shredded rotisserie chicken.
What It Looks & Smells Like
Picture this: shiny black beans glistening in a smoky, reddish-golden broth, flecked with bits of tomato and green jalapeño. The kitchen fills with the earthy smell of cumin and the brightness of lime—warm, inviting, a little zesty.
Spoon it onto a bowl of fluffy rice, scatter with cilantro and maybe a few slices of avocado, and you’ve got comfort food that hugs you back.
Let’s Cook Together
Cooking doesn’t need to be complicated to be joyful. If you try this Mexican Black Beans recipe, I’d love to hear what you think! Snap a pic, tag me, or just drop a comment below and tell me how it turned out—or what you served it with.
Whether you’re feeding your family or feeding your spirit, I hope this dish brings as much warmth to your table as it has to mine.
Happy cooking!