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Best Ever Mexican Black Beans

This really is the best ever Mexican black bean recipe. Black beans simmered in tomato sauce 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


  • 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


  • 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.



Serving: 1/2 cup | Calories: 136kcal | Carbohydrates: 19g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 270mg | Fiber: 6g | Sugar: 1g