Tex-Mex Black Beans
Flavorful black beans seasoned with cumin, chili powder, and fresh cilantro - the perfect side dish for Mexican meals or a hearty base for burrito bowls.
Ingredients
- 2 cans (15 oz each) Black Beans — drained and rinsed (or 3 cups cooked black beans)
- 1 tablespoon Olive Oil
- 1 Onion — small, finely diced
- ½ Bell Pepper — diced (any color)
- 3 cloves Garlic — minced
- 1 Jalapeño — seeded and minced (optional, for heat)
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- ½ teaspoon Smoked Paprika
- ½ cup Chicken Broth
- 2 tablespoons Lime Juice — fresh
- ¼ cup Cilantro — chopped, fresh
- to taste Salt — and pepper to taste
Method
Instructions
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper, cooking for 5-7 minutes until softened and lightly golden.
- Add Aromatics: Stir in minced garlic and jalapeño (if using). Cook for another 1 minute until fragrant.
- Season: Add cumin, chili powder, and smoked paprika. Stir constantly for 30 seconds until the spices are fragrant and toasted.
- Add Beans and Liquid: Add the drained black beans and chicken broth. Stir to combine and bring to a gentle simmer.
- Simmer: Let the mixture simmer for 8-10 minutes, stirring occasionally, until the liquid has reduced slightly and the flavors have melded together.
- Finish: Remove from heat and stir in fresh lime juice and chopped cilantro. Season with salt and pepper to taste.
- Serve: Serve hot as a side dish, or use as a base for burrito bowls, tacos, or quesadillas.
Pro Tips
- Bean Texture: For a creamier texture, lightly mash about ¼ of the beans with a fork or potato masher before serving.
- Make It Spicier: Add a diced chipotle pepper in adobo sauce for smoky heat, or increase the jalapeño quantity.
- Batch Cooking: This recipe doubles easily and keeps well in the refrigerator for up to 5 days. Great for meal prep!
- Variations: Add diced tomatoes, corn, or diced poblano peppers for extra flavor and texture.
Frequently Asked Questions
Can I use dried black beans instead of canned?
Yes! Soak 1 cup of dried black beans overnight, then cook them until tender (about 1-2 hours). This will yield about 3 cups of cooked beans, which is equivalent to 2 cans.
How can I make these beans less spicy?
Simply omit the jalapeño pepper and reduce the chili powder to ½ teaspoon. You can always add more spice later, but you can't take it away!
What can I serve these beans with?
These beans are perfect with Mexican rice, as a burrito or taco filling, over baked sweet potatoes, with cornbread, or as part of a burrito bowl with rice and toppings.
Can I freeze leftover black beans?
Absolutely! These beans freeze well for up to 3 months. Let them cool completely before freezing, and thaw overnight in the refrigerator before reheating.
How do I make this recipe vegan?
Simply substitute the chicken broth with vegetable broth or water. The recipe is already vegetarian and this small change makes it completely vegan-friendly.