Mexican Black Beans

This is a recipe for Mexican black beans (frijoles negros) using canned black beans seasoned with cumin, minced garlic, and chopped onion cooked in chicken broth and topped with cilantro.

Mexican black beans are one of my favorite things to eat. Especially if they are seasoned with cumin and garlic.

They’re perfect on the side of tacos, flautas, or enchiladas. And they’re also great for bean dips!

Ingredients for Mexican Black Beans

  • Black Beans
  • Garlic
  • Chicken Broth
  • Cumin
  • Onion
  • Olive Oil

Optional Toppings

  • Cilantro
  • Crumbled Queso Fresco
Mexican Black Beans

Want to make it spicy?

There are a few options to make it spicier:

  1. Cook sliced jalapenos with the onion. The heat lies in the inner membrane.
  2. Add 1/2 teaspoon of cayenne pepper when you add the cumin.
  3. Cook whole habaneros with the onion for mild heat, and to make it really spicy, slice open the habanero – the heat lies within!
Mexican Black Beans

Looking to make black bean dip?

If you prefer black beans to be softer and mashed, use a potato masher to lightly break open the beans as they cook.

This breaks the outter “shell” of the bean and allows it to cook very quickly.

Delicious dishes that use black beans:

Mexican Black Beans

What goes with Mexican black beans?

Mexican Black Beans in a round white bowl topped with queso fresco and cilantro over a gray background.

Mexican Black Beans

Tiffany
Mexican black beans (frijoles negros) using canned black beans seasoned with cumin, minced garlic, and chopped onion cooked in chicken broth and topped with cilantro. The perfect side dish to tacos, enchiladas, flautas, and more!
5 from 4 votes
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Course Side Dishes
Cuisine Mexican
Servings 6 Servings
Calories 140 kcal

Ingredients
  

  • 2-15 ounce Cans of Black Beans drained, but not rinsed
  • 2 cups Chicken Broth
  • ½ cup Chopped Onion
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Olive Oil
  • 1 teaspoon Cumin
  • Dash of Black Pepper

Spicy Options

  • ½ teaspoon Cayenne Pepper
  • 1 Habanero Leave whole for mild or slice open for hot. The heat lies within!
  • 1 Sliced Jalapeno

Toppings

  • Cilantro
  • Crumbled Queso Fresco

Instructions
 

  • Heat olive oil over medium-high heat. Once hot, add onion and cook for 6-7 minutes until onion is tender and translucent. Add garlic (and any of the spicy options) and cook for 60 seconds.
  • Add chicken broth, black beans, cumin, and black pepper. Bring to a boil.
  • Once boiling, reduce to a simmer and cook for 10 minutes.
    Serve topped with cilantro and/or crumbled queso fresco.

Nutrition

Calories: 140kcalCarbohydrates: 11gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 16mgSodium: 463mgFiber: 3gSugar: 2g

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5 Comments

  1. 5 stars
    This is a simple and delicious recipe, and gives me a break from eating sofrito-flavored beans that I usually cook.

    1. Hi Sandi,

      Sorry for not specifying. I’ll update the recipe.

      Yes, drain the beans, but do not rinse them.

      -Tiffany

5 from 4 votes (1 rating without comment)

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