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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

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

Mexican Black Beans

Yield: 6 Servings
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 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!


  • 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


  • Cilantro
  • Crumbled Queso Fresco


  1. 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.
  2. Add chicken broth, black beans, cumin, and black pepper. Bring to a boil.
  3. Once boiling, reduce to a simmer and cook for 10 minutes.
    Serve topped with cilantro and/or crumbled queso fresco.

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 140Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 16mgSodium 463mgCarbohydrates 11gFiber 3gSugar 2gProtein 7g

Nutrition is not always accurate and products used in the recipe may differ from local ingredients available to you.

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Monday 4th of November 2019

Looks great! I will definitely be adding the habanero, as my husband and I both love spice!


Tuesday 5th of November 2019

That’s how I like it too. I hope you enjoy it. Let me know how it turns out!

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