Mexican Black Beans
Savor the bold, authentic flavors of Mexican cuisine with this easy and nutrient-packed Mexican Black Beans recipe! Perfectly tender black beans are simmered to perfection with aromatic garlic, onions, and jalapeño, then infused with earthy spices like cumin, paprika, and oregano for a rich, savory taste. This homemade dish offers versatility, making it an excellent side to complement tacos, burritos, and enchiladas or a hearty filling for bowls and wraps. With a touch of fresh cilantro and a squeeze of lime juice, these beans deliver a lively finish that balances vibrant notes with a satisfying depth. Simple to prepare and loaded with protein and fiber, this dish is your go-to for wholesome, flavorful cooking. Whether you're serving a crowd or meal prepping, Mexican Black Beans are a flavorful staple that will elevate your table! Keywords: Mexican black beans recipe, dried black beans, easy Mexican side dish, healthy bean recipes, homemade burrito filling.
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Recipe Information
Ingredients
- 1 cup dried black beans
- 6 cups water
- 2 tablespoons olive oil
- 1 medium, diced white onion
- 3 minced garlic cloves
- 1 small, seeded and diced jalapeño
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons sea salt
- 0.5 teaspoons black pepper
- 0.25 cup, chopped (optional) fresh cilantro
- 1 tablespoon (optional) lime juice
Instructions
Rinse the dried black beans under cold water and pick out any debris or damaged beans.
Place the beans in a large bowl and cover with water, ensuring there is at least 2 inches of water above the beans. Let them soak for 6-8 hours or overnight.
Drain and rinse the soaked beans, then set them aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and jalapeño, cooking for another 1-2 minutes until fragrant.
Stir in the cumin, paprika, and oregano, letting them toast for 30 seconds to release their flavor.
Add the soaked and drained black beans to the pot along with 6 cups of water.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for about 1.5-2 hours, stirring occasionally.
Check the beans for doneness after about 90 minutes. They should be tender but not mushy. If needed, add more water to keep the beans submerged.
Once the beans are tender, season with sea salt and black pepper to taste. Let them simmer for an additional 10 minutes to absorb the flavors.
If desired, stir in fresh cilantro and lime juice for a bright and fresh finish.
Serve the Mexican black beans warm as a side dish or use them as a filling for tacos, burritos, or bowls.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3963 mg | 172% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 6.3 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1013 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
