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3.89 from 114 votes

Mexican Black Beans

Perfectly flavorful Mexican Black Beans but it's only using a few flavors that you always have around the house!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: 200+ Easy Side Dish Recipes Every Mom Needs
Cuisine: Mexican
Keyword: black beans, mexican, side dish
Servings: 6
Author: Sweet Basil

Ingredients

  • 3 Tablespoons Olive Oil
  • 2 teaspoons Cumin
  • 2 Cloves Garlic minced
  • 2 Cans Black Beans 15oz each, drained
  • 1.5 Cans Tomato Sauce (11 ounces total) **see notes below
  • 1/4 Cup Fresh Cilantro chopped
US Customary - Metric

Instructions

  • Heat a saucepan over medium heat with the olive oil, cumin and garlic, stirring continuously until fragrant, about 30-60 seconds.
    3 Tablespoons Olive Oil, 2 teaspoons Cumin, 2 Cloves Garlic
  • Add the black beans, tomato sauce, and cilantro.
    2 Cans Black Beans, 1.5 Cans Tomato Sauce, 1/4 Cup Fresh Cilantro
  • Turn the heat down to medium and simmer until thickened to desired consistency, seasoning with salt and pepper if needed. We like about 30-40 minutes, but less is great too.
  • Serve with a little extra cilantro.

Notes

Tomato sauce: This recipe originally called for tomato juice, however I always grab tomato sauce on accident, so we usually just use that now. Both are delicious and the only difference is one makes a thicker bean side dish than the other. 
Storage instructions: Black beans will keep for 3-5 days in the refrigerator.

Nutrition

Serving: 0.5cups | Calories: 236kcal | Carbohydrates: 33g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1437mg | Potassium: 1019mg | Fiber: 12g | Sugar: 7g | Vitamin A: 795IU | Vitamin C: 16mg | Calcium: 80mg | Iron: 5mg