Best Ever Mexican Black Beans

These really are the best ever Mexican black beans. Served as a side, on tacos or salads, or in burritos or enchiladas, they're delicious, quick, and easy!

I know food bloggers are prone to hyperbole, but I really think these are the best ever Mexican Black Beans. I’m aware that it’s crazy to get excited about black beans, but that’s how much I really love this recipe. It’s super versatile and my family absolutely loves it. The recipe can be made in under 15 minutes and all you need is…

These really are the best ever Mexican black beans. Served as a side, on tacos or salads, or in burritos or enchiladas, they're delicious, quick, and easy!

Honestly, I make these black beans so often that I don’t really use a recipe, I just make them from memory. Writing the recipe down reminded me how quick and easy it really is. One thing you’ll notice about this recipe is that it calls for a little less liquid than most Mexican black bean recipes and that means the consistency ends up being slightly different. There’s a little less liquid in the final product and it’s less (for lack of a better word) soupy. If you like you’r black beans served in a little more liquid, feel free to add more tomato juice. I think it is the tomato juice that is the real magic ingredient in this recipe. Most Mexican black bean recipes call for chicken or vegetable stock, but the tomato juice adds so much more flavor.


These really are the best ever Mexican black beans. Served as a side, on tacos or salads, or in burritos or enchiladas, they're delicious, quick, and easy!

It was actually my toddler’s love of this recipe that led to it being made so often in our house. Not too long after his first birthday I made these for the first time. He ate them by the handful, and ended up covered in beans from head to toe. He started asking for beans every night for dinner and eventually I had to make a rule that we would only eat these once a week. He just turned two and still loves these just as much as the first time he ate them.

One of the the other reasons I make this recipe so often is that it can be used in so many different ways. I often serve these as a side with rice, but I also use them to top tacos and salads, in burritos or enchiladas, or (my favorite) as empanada filling. The recipe makes about 3 cups of beans, more than enough for my small family, so I generally reserve 1/2 of the the beans in a Ziploc bag and freeze them for later. Once I’m ready to use them, I thaw them on the counter for a few hours then heat them in the microwave or over the stove.

These really are the best ever Mexican black beans. Served as a side, on tacos or salads, or in burritos or enchiladas, they're delicious, quick, and easy!

Best Ever Mexican Black Beans
Serves 6
These really are the best ever Mexican black beans. Served as a side, on tacos or salads, or in burritos or enchiladas, they're delicious, quick, and easy!
Write a review
Print
Total Time
15 min
Total Time
15 min
180 calories
26 g
0 g
5 g
9 g
1 g
136 g
213 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
136g
Servings
6
Amount Per Serving
Calories 180
Calories from Fat 45
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 213mg
9%
Total Carbohydrates 26g
9%
Dietary Fiber 9g
36%
Sugars 1g
Protein 9g
Vitamin A
4%
Vitamin C
9%
Calcium
3%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons olive oil
  2. 2 teaspoons minced garlic
  3. 2 teaspoons taco seasoning
  4. 1/2 teaspoon onion powder
  5. 2 15.5 oz cans black beans, rinsed and drained
  6. 5.5 fluid ounces (about 2/3 cup) tomato juice
  7. 1/2 teaspoon salt
  8. 1/4 cup fresh chopped cilantro
Instructions
  1. In a non-stick skillet, over medium heat, heat olive oil, garlic, taco seasoning, and onion powder for 2-3 minutes.
  2. Add black beans, tomato juice, and salt and stir until combined.
  3. Let beans cook, stirring occasionally, for 8-10 minutes, or until most of the liquid has evaporated.
  4. Remove from heat, stir in cilantro, and serve immediately.
Notes
  1. Total Cost: $3.57 Cost Per Serving: $.59
beta
calories
180
fat
5g
protein
9g
carbs
26g
more
Adapted from Favorite Family Recipes
FoodLove.com http://foodlove.com/
These really are the best ever Mexican black beans. Served as a side, on tacos or salads, or in burritos or enchiladas, they're delicious, quick, and easy!

Comments

  1. Leave a Reply

    Debby Katz
    December 13, 2016

    can these be made with tomato sauce instead of tomato juice?

    • Leave a Reply

      Marsha Maxwell
      December 13, 2016

      I haven’t tried it, Debby, but it seems like a small can of tomato sauce would work just fine!

    • Leave a Reply

      Kruti
      January 17, 2017

      I made these with 1/2 cup tomato puree and 1/4 cup water and they turned out great! These are my new go to for black beans.

    • Leave a Reply

      Marsha Maxwell
      March 8, 2017

      I made these today and was out of tomato juice, so I tried plain tomato sauce, and I would say it was not as good. Tomato sauce is thicker and has a stronger tomato flavor. I made a second batch using tomato sauce mixed with water, and that worked pretty well.

    • Leave a Reply

      Marsha Maxwell
      February 1, 2017

      We use McCormick Taco Seasoning spice mix. If you don’t want to use that, you can use 1 teaspoon chili powder, 1/2 teaspoon cumin and 1/2 teaspoon oregano. Good luck, Dawn!

  2. Leave a Reply

    Patricia
    March 1, 2017

    Hi Marsha, I always use dry bean and I was wondering how much do I cook to have the amount needed for your recipe? My son love, love bean also its something that he ask for very often!!

    • Leave a Reply

      Marsha Maxwell
      March 1, 2017

      Hi Patricia, if you cook 1 1/2 cups of dried black beans it will equal about 3 cups cooked, which is the amount you need for this recipe. Enjoy!

  1. February Favorites! – Megan Elaine - […] Black bean recipe- Basically all I’ve been eating these days. This recipe is addicting, so I should caution you…

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>