Jazz up the cans of black beans in your cupboard with this easy Mexican Black Beans recipe. It’s a low-fuss skillet recipe that’s quick and easy, and made with warm and smoky Mexican-inspired flavors. Serve them with tacos, enchiladas, quesadillas, fajitas, and more!
1/4-1/2cupcrumbled queso fresco or cotija cheese (optional)
Instructions
In a large skillet, heat the olive oil over medium heat.
Add the onion and cook for 5-6 minutes, until softened.
Add the garlic and cumin and cook for about 30 seconds, until fragrant.
Add the black beans and broth or water to the skillet and cook for 5-6 minutes, until warmed through.
Add lime juice and season with salt and pepper, to taste.
If desired, top with cilantro and queso fresco.
Enjoy!
Notes
Store the leftover Mexican black beans in an airtight container in the refrigerator for 3 to 4 days. You can also freeze them for up to 6 months without sacrificing taste or texture. I like freezing black beans in small portion containers for the ease of thawing as much as I need for other recipes.