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Best Ever Mexican Black Beans

This really is the best ever Mexican black bean recipe. Black beans simmered in tomato juice with fresh cilantro, garlic, taco seasoning and onion powder for a versatile side dish, taco filling or salsa!
Course Beans
Cuisine Mexican
Keyword beans, black beans, Mexican black beans, vegan, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 cups
Calories 136kcal
Author Allison McGee

Equipment

  • "Lodge Seasoned Cast Iron Skillet with Scrub Brush- 10.25 inches Cast Iron Frying Pan With 10 inch Bristle Brush "
  • Kitchen Utensil Set Wood,9 Pack Wooden Cooking Utensils with Holder, Natural Teak Wooden Spoons for Cooking,Wooden Spatula,Turner,Strainer,Ladle,Egg Whisk,Slottled Spoons
  • Qimh Colander collapsible, Colander Strainer Over The Sink Vegetable/Fruit Colanders Strainers With Extendable Handles, Folding Strainer for Kitchen,6 Quart
  • Simply Gourmet Measuring Cups and Measuring Spoons Set

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.

Video

Notes

Refrigerate leftovers promptly in shallow covered containers and use within 3–4 days. Freeze portions for up to 3 months for best quality. Thaw in the refrigerator and reheat to 165°F before serving.