Easy Mexican Black Beans for Tacos or as a side to all your favorite Tex-Mex dishes! Made with canned black beans and lots of vibrant seasonings. The perfect simple side dish for any meal, and great inside tacos and burritos.
2cansblack beansrinsed and drained (14.5-ounce cans)
1/4cupwater
1 to 1 1/2teaspoonssalt
2 to 4tablespoonsfresh chopped cilantro
Instructions
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.
Notes
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 Chunky Fresh 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.
For a thicker texture, smash some of the beans with the back of a wooden spoon once they are done cooking, then stir them in.
If you don't like black beans, feel free to substitute the same amount of another kind of bean.