Once you try them, you’ll agree that these really are the best ever Mexican Black Beans. Tomato juice, fresh cilantro, garlic, and taco seasoning make a flavor-packed side dish, taco filling or salsa.
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 family-friendly. This recipe takes less than 15 minutes in just one pot. Plus, it’s plant-based, vegetarian, and packed with health benefits. What could be better?
My toddler loves this recipe so much, I started making it nearly every week. 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.
Ingredients for Mexican Black Beans
What makes this the BEST recipe for black beans? It calls for a little less liquid than other recipes. As a result, the consistency ends up being slightly thicker, less soupy, and better for filling tacos and other tasty Mexican meals.
If you like your 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.
The rest of the ingredients for easy Mexican beans are canned black beans (I prefer low-sodium to control the amount of salt), minced fresh garlic, and taco seasoning.
Mexican Black Beans Recipe
How to make Mexican black beans? This easy from-scratch recipe is three easy steps:
First, heat minced garlic, taco seasoning, and onion powder in a skillet greased with olive oil until fragrant. Keep stirring to avoid burning.
Next, stir in the black beans, tomato juice, and salt to season. Cook the beans for 8 to 10 minutes. Most of the liquid will evaporate, leaving creamy and thick black beans.
Finally, turn off the heat, garnish with fresh cilantro and serve!
Serving Ideas for Black Beans from Scratch
These beans are incredibly versatile. Here are some of my favorite black bean recipes to turn this vegetarian recipe into a meal:
- Serve them with rice for a nutritious and laid-back meal. My Cilantro-Lime Brown Rice is an especially flavorful grain recipe that pairs well with black beans.
- On their own, these beans are a great side for tacos.
- Toss the beans over a bed of lettuce for taco salads.
- Fill burritos, enchiladas, or empanadas with Mexican black beans.
- Fold them into tortillas for my favorite Crispy Black Bean Tacos.
Can I Freeze Cooked Black Beans?
The recipe makes about 3 cups of beans, more than enough for my small family. So I usually reserve half of the the beans in a Ziploc bag or container 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.
More Recipes
If you’re on a black bean kick, you’ll love these other flavorful weeknight meals:
- Five-Ingredient Chicken and Black Bean Taquito bring a bit more protein to these beans, rolled into a crispy kid-friendly taquito.
- 30-minute Chicken Chili features tender chicken and beans in a savory tomato broth ready in under half an hour!
- Black Bean Burgers from Fifteen Spatulas are another favorite vegetarian bean recipe you’ll love.
Best Ever Mexican Black Beans
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 teaspoons taco seasoning
- 1/2 teaspoon onion powder
- 2 15.5 oz cans black beans rinsed and drained
- 5.5 fluid ounces about 2/3 cup tomato juice
- 1/2 teaspoon salt
- 1/4 cup fresh chopped cilantro
Instructions
- In a non-stick skillet, over medium heat, heat olive oil, garlic, taco seasoning, and onion powder for 2-3 minutes.
- Add black beans, tomato juice, and salt and stir until combined.
- Let beans cook, stirring occasionally, for 8-10 minutes, or until most of the liquid has evaporated.
- Remove from heat, stir in cilantro, and serve immediately.
Nutrition
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can these be made with tomato sauce instead of tomato juice?
I haven’t tried it, Debby, but it seems like a small can of tomato sauce would work just fine!
I tried it with tomato sauce. I think the tomato juice is just used to thicken the beans. It worked for me!
Good to know, Simcha!
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.
Perfect! Thanks for the tip.
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.
I only had petite diced tomatoes. I puréed them up and it worked great. Needed a little more salt because of it though.
What are the taco seasonings?
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!
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!!
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!
Thank you thank you!
These awesome! Think I could throw it all in yhe crockpot?
I think so – but no guarantees, because I haven’t done it! This is such a quick recipe that it would need a little adaptation for long and slow cooking. I would try maybe 3 hours on low, and add about 1/2 cup of water to keep them from burning. If it’s too soupy at the end you can turn up the heat to high and cook away some of the water. LMK if you try it!
I have never made my own Mexican black beans. This looks so delicious I just have to try it. Thanks for sharing!
It really is delicious! I hope you enjoy!
I love beans they are so versatile and packed with lots of great nutrients!
I agree – beans really are a superfood!
Amazing!! Will never make beans any other way!
Thanks so much, Marina!
These are the best, easiest black beans ever. I used V8 juice instead of the tomato. Delish!
Thank you, Suzanne! Good to know the V8 juice worked in this recipe.
Just made these – excellent!! Didn’t have tomato juice, but had 1/4 cup of paste that I mixed with water. Added a tiny smidge of liquid smoke and about 1/3 of a vegetable bullion cube. Great filling for the arepas I just made. Will definitely make again! Thank you!!!
Wow, that sounds delicious, Rose! Thanks for sharing your creative modifications!
Love it! I made this and then made your the crispy taco recipe, which my kids devour! I used up some salsa in the fridge instead of tomato juice, came out great!
Thanks, Angie! I love this vegetarian, family-friendly recipe.
My first time making a recipe with black beans!
Loved it!
I made this but I used pinto beans 😀
These are totally best ever mexican beans <3
THANK YOU!
Thanks, Priscilla! Pinto beans are great, too.
Is it okay if I don’t use cilantro? I don’t have any 🙁
Of Course! – Please exchange for an herb you’re more partial to, or none at all if you prefer.
Can these be frozen? Thanks!
We haven’t tried yet, but please let us know if you do- Thanks Jacki!
Amazing flavor, even my husband (who is not a fan of beans) loved it!
That’s so great to hear, Reena!
It’s a good entry level recipe for someone who hasn’t cooked Mexican food before. I would recommend a lot of fresh onion and using powdered Mexican chiles such as ancho. pasilla and guajillo… maybe a couple of fresh serrano. Lime is a big missing ingredient… mix it with a bit of dark agave… making your own beans with a pressure cooker. This recipe has a long way to go in its potential to be the ‘best’ black beans recipe. Great for mom’s making dinner for the family. World’s best chef? Experimentation is part of every mexican family favorates — those secret tweaks passed down from your grandmother…
Thanks, Dave for your feedback!
These are fantabulous! We just had them for dinner, and I’m making another half batch as I type this because there weren’t enough leftovers for lunch. Love these!
Carole, I’m thrilled to hear it!