Mexican Black Beans

Course: Side Dish

Cuisine: Mexican

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Calories: 65kcal

Author: Platings and Pairings

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!

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Equipment

Ingredients

1 Tablespoon olive oil
1/2 medium onion diced
2 cloves garlic minced
1 teaspoon cumin
2 15-ounce cans black beans (drained and rinsed) (about 3 cups)
1/3 cup bone broth or chicken stock or water
1 Tablespoon lime juice
Salt and Pepper to taste
¼ cup fresh cilantro to garnish (optional)
1/4-1/2 cup queso fresco crumbled, or cotija cheese (optional)

Instructions

In a large skillet, heat the 1 Tablespoon olive oil over medium heat.
Add the 1/2 medium onion and cook for 5-6 minutes, until softened.
Add the 2 cloves garlic and 1 teaspoon cumin and cook for about 30 seconds, until fragrant.
Add the 2 15-ounce cans black beans and 1/3 cup bone broth or water to the skillet and cook for 5-6 minutes, until warmed through.
Add 1 Tablespoon lime juice and season with salt and pepper, to taste.
If desired, top with ¼ cup fresh cilantro and 1/4-1/2 cup 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.

Nutrition