Quick and easy Mexican Black Beans for Tacos and for a side to all your favorite Tex-Mex dishes, made with canned black beans and lots of vibrant seasonings. The perfect simple side to any meal and great inside tacos and burritos.
Mexican Black Beans
Do you even Tex-Mex if you’re not flavoring up your own batch of black beans? Friends, this is one major (and beyond easy) way to pump up the yum factor on anything you make with black beans. They are so rich and flavor-filled, plus they bring in a great boost of extra protein–always a plus when you’re feeding a bunch of growing bodies, like I am!
These come together in about 10 minutes flat and could not be tastier. I love them in tacos or bean-and-cheese burritos, but they’re also just as splendid as a plain side or on top of nachos or a festive salad. Want a fun tip? If you make this salsa at the same time, you can use the juice at the bottom of the salsa in place of water in the black bean recipe. It adds a whole ‘nother crazy-good dimension of flavor.
Are black beans really good for you?
Black beans are stellar in terms of health. They bring high protein and fiber, plus they’re loaded with lots of other important vitamins and minerals that support bone and joint health.
What can you use instead of black beans?
I get it–not everyone’s a fan of black beans! You can basically sub any bean you like in this recipe. I would suggest using pinto, red, or even cannellini beans for a different approach.
How long do black beans keep?
These will be well-seasoned with taco seasoning, so they should keep well for up to 4 or 5 days covered in the refrigerator. You can freeze them for up to 2 months.
Quick and easy Mexican black beans for tacos and for a side to all your favorite Tex-Mex dishes, made with canned black beans and lots of vibrant seasonings.
- 1 tablespoon oil
- 2 cloves garlic, minced
- 2 teaspoons homemade taco seasoning
- 2 cans black beans, rinsed and drained (14.5-ounce cans)
- 1/4 cup water
- 1 to 1 1/2 teaspoons salt
- 2 to 4 tablespoons fresh chopped cilantro
- In a medium skillet, heat oil over medium heat.
- Add the garlic and taco seasoning, and heat just until fragrant.
- Add beans, water, and salt. Continually stir until heated through and most of the water evaporates.
- Just before serving, stir in the cilantro.
- Serve hot as a side, inside your favorite tacos or burritos, or on your favorite nachos or salad.
- I always use cooked dried beans instead of store-bought. If you do this, too, plan on more salt because they’ll need it.
- I make this salsa before I prepare the beans, and when I am ready for the water I just replace it with juice from the salsa. I just pour in the same amount of salsa juice that has collected in the bottom of the bowl. It’s an easy way to add even more flavor.
- Category: side
- Method: stove top
- Cuisine: American
Keywords: beans, tacos, garlic, side, healthy
Complete the meal by making:
- Easy Crispy Instant Pot Pork Taco Recipe
- Homemade Hard Corn Taco Shells
- Simple Salsa Verde Recipe
- Creamy Cilantro Ranch Dressing Recipe
For more black bean recipes, check out:
- Cafe Rio Black Beans
- 20-Minute Roasted Zucchini, Corn, and Black Bean Tacos
- Sweet Potato and Black Bean Burgers
- Black Bean and Sweet Potato Enchilada Bake
- Healthy Black Bean Dip
- Slow Cooker Stuffed Bell Peppers with Quinoa, Black Beans, and Corn
For more Mexican recipes, check out:
Quick and easy Mexican Black Beans and for a side to all your favorite Tex-Mex dishes, made with canned black beans and lots of vibrant seasonings. The perfect simple side or addition to taco and burrito recipes.