Mexican Black Beans
These Mexican black beans are the perfect side dish or filling for tacos, enchiladas, or any Mexican inspired meal. They’re a low fuss recipe that’s quick and easy to assemble. You’ll love how flavorful and delicious these black beans are!
Servings: 5 servings
Ingredients
- 1 Tablespoon Olive oil
- ¼ medium Onion diced small
- 3 cloves garlic peeled and minced
- 2 (15.5) oz cans black beans drained rinsed
- 1 Tablespoon tomato paste
- 1 Tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 ½ cups low sodium vegetable or chicken broth
- 2 Tablespoons Fresh cilantro chopped
- 2-3 Tablespoons Cotija cheese crumbled, to garnish
Instructions
- Heat a large skillet over medium heat. Add the oil. Once the oil is hot, add the onions and sauté until softened and lightly browned, about 4-6 minutes. Add the garlic and stir 1 minute.
- Add the drained black beans and tomato paste and stir until fragrant, about 30 seconds.
- Add all the spices (chili powder to black pepper) to the pan and then 1 cup of the broth and stir well. Bring to a low simmer and let simmer for 10 minutes to allow the bean sauce to thicken.
- Add an additional ½ cup broth and simmer for another 7-9 minutes until liquid is mostly absorbed leaving creamy and thick black beans.
- Continue to cook, adding more liquid to thin the sauce or cooking longer to thicken the sauce. Once it is to your preferred consistency, remove from heat and garnish with cilantro and cotija cheese.
Nutrition Facts
per serving (based on 5 servings)
193 Calories, 4 gram fat, 13 gram protein, 37 gram total carbohydrate, 15 grams of fiber, 1 gram sugar, 640 mg sodium Notes
The bean sauce thickens as the beans cook and creates a creamy, flavorful base for this black bean side dish. As they cook add more liquid to thin the sauce or simmer longer to thicken the sauce until it’s to your liking. I prefer the sauce to be on the thicker side, coating the beans nicely. Substitute queso fresco or feta cheese for the cotija cheese. To make this dish vegetarian use vegetable broth. To make it vegan, use vegetable broth and omit the cheese or use vegan cheese substitute. Turn up the heat- add a jalapeño, chipotle in adobo, or your favorite chili sauce. In addition, you can simply add more chili powder You could make these with dried black beans, but they’d need to be fully cooked before starting this recipe
193 Calories, 4 gram fat, 13 gram protein, 37 gram total carbohydrate, 15 grams of fiber, 1 gram sugar, 640 mg sodium Notes
The bean sauce thickens as the beans cook and creates a creamy, flavorful base for this black bean side dish. As they cook add more liquid to thin the sauce or simmer longer to thicken the sauce until it’s to your liking. I prefer the sauce to be on the thicker side, coating the beans nicely. Substitute queso fresco or feta cheese for the cotija cheese. To make this dish vegetarian use vegetable broth. To make it vegan, use vegetable broth and omit the cheese or use vegan cheese substitute. Turn up the heat- add a jalapeño, chipotle in adobo, or your favorite chili sauce. In addition, you can simply add more chili powder You could make these with dried black beans, but they’d need to be fully cooked before starting this recipe