Mexican Black Beans

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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!

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.

Ingredients for Mexican Black Beans

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

Optional Toppings

• Cilantro
• Crumbled Queso Fresco

Want to make spicy Mexican black beans?

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!

Looking for softer beans?

If you prefer black beans to be softer and not al dente, use a potato masher to lightly break open the beans as they cook.

It’s important not to put too much weight behind mashing them unless you’re going for mashed black beans.

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

Great dishes that use black beans:

• Chipotle Black Bean Soup
• Speedy Black Bean Burgers
• Quick and Easy Feijoada (A hearty Brazilian black bean, pork or beef stew)
• Sweet Potato and Black Bean Quinoa Bowls
• Creamy Corn and Black Bean Dip

What goes with Mexican black beans?

• Easy Chicken Flautas
• Chicken-Stuffed Poblano Peppers
• Fish Tacos with Spicy Slaw
• Instant Pot Street-Style Beef Tacos (with Homemade Pico de Gallo!)

Enjoy!

Mexican Black Beans

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Recipe by Simply HappeningsCourse: Side DishCuisine: Mexican

Servings

6

servings

Prep time

5

minutes

Cooking time

22

minutes

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!

Ingredients

• 2 15 oz Cans of Black Beans

• 1 tbsp Minced Garlic

• 1 tbsp Olive Oil

• 2 cups Chicken Broth

• 1 tsp Cumin

• 1/2 cup Chopped Onion

• Dash of Black Pepper

• Spicy Options

• 1/2 tsp Cayenne Pepper

• 1 Habanero (Leave whole for mild or slice open for hot. The heat lies within!)

• 1 Sliced Jalapeno (The heat lies in the inner membrane.)

• Optional Toppings

• Cilantro

• Crumbled Queso Fresco

Directions

• 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 cook for 60 seconds.
• Add chicken broth, black beans, cumin, and black pepper. Bring to a boil.
  
  For a softer bite: Lightly mash black beans with potato masher or back of spoon.
• Once boiling, reduce to a simmer and cook for 10 minutes.
• Serve topped with cilantro and/or crumbled queso fresco.

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