Mexican black beans are a perfect side dish for any Mexican, Jamaican or Latin American meal. They pair well with tacos, enchiladas, Carne Asada and burritos. They are simple to make and bring added flavors and texture to the table. Bonus: they are full of nutrition!

Make it a meal with our Killer Crockpot Carnitas and our Cilantro Lime Rice Pilaf.

Why Our Recipe

  • An affordable, yet super flavorful staple recipe.
  • Easy to follow steps and ready in only 20 minutes!
  • Serve as a side dish or use in tacos, burritos, or salads.

This recipe calls for a can of black beans to be mixed with sautéed onions and spices. These beans taste like a secret recipe from your favorite restaurant. Double the recipe and invite friends for a fiesta that’s packed with delicious flavor!

Ingredient Notes

  • Black Beans: Make sure to drain well to remove excess liquid. We also recommend giving them a little rinse in a colander.
  • Vegetable Oil: You can substitute with any neutral cooking oil like avocado, canola, or olive oil.
  • Yellow Onion: White onions have a sharper flavor, but yellow onions also work.
  • Garlic: Fresh garlic really brings this recipe to life. You could substitute with 1 teaspoon garlic powder, but a little freshly minced garlic is preferred.
  • Ground Cumin: Cumin is a key spice here, so don’t skip it!
  • Cayenne Pepper: If you like a little heat, cayenne is your friend. You can even double or triple it. Feel free to omit it if you’re sensitive to spice.
  • Cilantro: Give it a little pop of color at the end that’s also adding flavor, or leave it out if cilantro isn’t your thing.

Can the beans be smashed like refried beans?

Yes. To make these black beans like refried beans, use a potato masher and mash them directly in the skillet to a course, pureed consistency. You can add a little water, a tablespoon at a time, if the beans become too thick.

Would this recipe work for pinto beans as well?

Certainly. Pinto beans would blend well with all of the spices in this recipe. You can swap them in, can for can.

An overhead view of a cast iron skillet full of black beans garnished with cilantro.

Can I use dry beans in this recipe?

Yes. Dry beans require a soaking period, so remember to get them ready the day before you plan to actually make them. You will want to soak about ¾ cup of dry black beans overnight with at least 4 inches of water over the beans, as the beans will absorb some of that water.

The next day, drain the beans and lightly rinse them. Place the beans in a large pot and cover them with another 4 inches of water. Bring this to a boil, then cover and reduce to a simmer. These will need to simmer for about an hour. Check on them periodically and make sure they still have enough water. When they become tender, you can add them to the skillet and follow the instructions for preparing the canned beans.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 5 days. The flavors actually get better as they sit, so they’re great for meal prep!

Freeze completely cooled beans in an airtight container or resealable plastic freezer bag for up to 3 months. Thaw in the refrigerator overnight.

Reheat on the stove in a pot over medium heat. Add a splash of water or broth if they seem too thick, and stir occasionally until warmed through.

Microwave on high in 30-second increments, stirring in between for even heating. Cover with a paper towel to keep them from drying out. 

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