Mexican Black Beans

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Mexican Black Beans just like the ones you love from Mexican restaurants but homemade! With a short list of budget-friendly pantry ingredients and 40 minutes, you can achieve gourmet flavors and the perfect creamy texture. Use them as a protein-packed addition in burrito bowls, tacos, nachos, and more!
Prep 5 minutes
Cook 35 minutes
Total 40 minutes
5 from 124 votes

If you love the black beans from your local Mexican restaurant but always end up with underwhelming results at home, these Mexican Black Beans are a must-try. 

Trust me when I say canned black beans have never tasted this good before. The texture is deliciously creamy and saucy while the flavor is packed with spice, smoke, and aromatics.

It’s one of the most perfect vegan side dishes you can pair with almost anything, from a simple pot of rice to a Chipotle-inspired vegan burrito bowl.

Bonus: all you need are 10 pantry-staple ingredients and 40 minutes!

Table of Contents:
1. Why this recipe works
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. How to serve Mexican black beans
7. Recipe Card with Notes

Overhead view of shallow tan bowl filled with black beans on a wooden table.

Why this recipe works 

Supercharged with flavor and an unforgettable texture

The baseline of flavor here comes from sofrito, a sauteed mix of aromatics, vegetables, chiles, and spices that makes the backbone of many Latin American and Caribbean dishes. 

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The sofrito supercharges the canned beans with a warm depth of flavor you’d typically only get from slow-simmered beans. It quickly takes them from ‘meh’ to ‘mind-blowing’. 

The texture is a whole other story. The beans are cooked with the starchy liquid from the can, leaving them with a saucy, almost creamy consistency. 

PS: The canned liquid from the beans is totally safe to eat. It’s just the liquid the beans were cooked in.  

To complete, a glug of extra virgin olive oil is poured over the beans. Since beans are pretty much fat-free, the olive oil lends necessary fat and a luxe mouthfeel that’s rarely found in dishes made with canned beans.

One bite and you’ll never look at a can of beans the same way again!

A handful of wholesome, budget-friendly ingredients

Despite the gourmet-like flavors, this recipe comes together using 10 budget-friendly pantry staples or ingredients you likely already have at home.

And not only is it a crowdpleaser flavor-wise, it’s also a nutritional powerhouse and naturally vegan, gluten-free, soy-free, and nut-free.

In just ½ cup of black beans, you get 9g fiber, 7g protein, 8% of your daily iron and potassium needs, and 4% of your daily calcium needs! 

Use ‘em anywhere

The beans are especially delicious and hearty on a burrito bowl but can be used in so many more dishes! Honestly, they’re so good that they may not even make it to the bowl (make sure you have a bag of tortilla chips handy for easy scooping).

Check out the How to Serve Mexican Black Beans section for plenty of serving suggestions.

Side view of black bean tacos and lime wedges on brown plate.

Ingredient notes

Mexican black beans ingredients laid out on a wooden cutting board.

Black beans. Canned beans are plenty tasty and the easy solution here. When you really want to make the most epic batch of vegan Mexican black beans, you can use dried black beans. Check out the notes in the recipe card for deets.

Both the beans and the canning liquid (or cooking liquid if you used dry beans) are used. The liquid is safe to eat and its added starchiness lends a nice creamy consistency to the finished dish.

Tomatoes. This recipe is great with fresh or canned diced tomatoes. This would be a wonderful recipe to turn to when you have too many tomatoes in your garden or kitchen at the end of summer.

Sofrito. This is a mixture of aromatics, chiles, spices, and vegetables used to form the base of many Latin American and Caribbean meals. The sofrito mix I used here is made of onion, garlic, red chili flakes, Mexican oregano, cumin, and tomatoes.

Scroll down to the Tips section to learn how to further customize your sofrito mix.

Want to save time? Make the sofrito 1 or 2 days ahead of time and store it in a jar in the fridge. Save it for this bean dish or use it as a starter in more Latin-inspired recipes like Instant Pot Rice and Beans, Burrito Bowl Stuffed Peppers, and more.

Step-by-step instructions 

If using fresh tomatoes, pulse them in a food processor until pureed, or grate using a box grater. 

Fresh pureed tomatoes in a food processor.

Make the sofrito. Saute the onion in a pan with oil over medium heat. Once it’s soft, add the garlic, chipotle chile or red pepper flakes, cumin, and oregano.

Next, pour the tomatoes into the pan. You want to maintain a rapid simmer so the tomatoes can break down and most of the liquid evaporates. Season with salt and pepper.

Add the beans. Pour in the black beans plus their canning liquid. Bring to a simmer. Let everything cook until the mixture has thickened and looks saucy. 

Finish with garnishes. Stir a glug of extra virgin olive oil, a squeeze of lime juice, and cilantro in with the beans. Add more salt, pepper, or lime juice to suit your taste buds, then serve.

Tips for making this recipe

Adjust the sofrito to your liking. If you’d like to take the heat up a notch, use more chile flakes or add a diced jalapeño along with the garlic. If you have BabyMouth, leave the chili flakes out entirely.

If you prefer smoky black beans, use crushed chipotle chile flakes instead of red pepper flakes. You can even add a few teaspoons of adobo sauce from a can of chipotle peppers along with the tomatoes for a smoky heat.

Have a green bell pepper in your fridge to use up? Chop it finely and sauté along with the onion.

Don’t drain the beans! Unlike most recipes using canned beans, this one includes the canning liquid to thicken and “creamify” the beans. Just dump the entire can of beans and liquid into the pan and cook away.

The olive oil matters. Don’t skip the extra virgin olive oil at the end. It gives body, mouthfeel, and richness to an otherwise very low-fat dish.

Side view of shallow tan bowl filled with black beans on a wooden table.

Frequently Asked Questions

Can I use pinto beans instead?

Sure. They should work just as well.

Can I use dried black beans instead of canned beans?

Yes, but you’ll need to soak the beans ahead of time. Check out the notes in the recipe card below for more detailed instructions.

Can I make Mexican black beans in the Instant Pot instead?

Given that this recipe use canned beans and they only simmer for 15 minutes, I don’t think an Instant Pot makes sense here.

If you are using dried black beans, yes.

1) Use the IP Sauté setting to cook the sofrito in steps 3 and 4.

2) Then add 8 ounces (227g) dried black beans (rinsed well) + 2.5 cups (600 mL) water and season with a bit of salt.

3) Pressure cook at high pressure for 35 minutes, followed by a natural pressure release for 10 minutes.

4) If not saucy enough, turn on the Sauté setting and simmer for a few minutes.

Note: we haven’t tested this, but the method is adapted from the Game Day Black Bean Dip in my cookbook, The Vegan Instant Pot Cookbook.

How long do these beans last?

Keep them in an airtight container in the fridge for 5 days. Reheat in a saucepan over medium heat or in the microwave until warmed through, adding a splash of water or veggie broth as needed if they have thickened.

Can you freeze cooked black beans?

Absolutely! Transfer the cooled black beans to an airtight container (or individual containers for single-serve portions) and freeze for up to 6 months. For the best texture, let them defrost in the fridge before reheating.

Overhead close up of shallow tan bowl filled with black beans on a wooden table.

How to serve Mexican black beans

  • These beans are so good that you’ll have no trouble eating them with tortilla chips or mixing them into a simple pot of white or brown rice. 
  • Meal prep these beans and Chipotle-style sofritas, and enjoy burrito bowls throughout the week.
  • Spoon them into corn tortillas for taco night and top with pickled onions (7th recipe card) and guacamole or cilantro crema.
  • Pair them with my vegan queso to make bean and cheese burritos, enchiladas, and quesadillas.
  • Serve them over a platter of nachos to give them a boost of plant-based protein.
  • Pair alongside tofu scramble for a hearty breakfast of champions. 
  • Or, puree them in a food processor or using an immersion blender and turn into a dip! Serve with tortilla chips. 
Overhead view of black bean tacos and lime wedges on brown plate.

If you love these Mexican Black Beans as much as we do, please rate and review the recipe with your feedback below :) It’s always very much appreciated!

Mexican Black Beans

5 from 124 votes
Mexican Black Beans just like the ones you love from Mexican restaurants but homemade! With a short list of budget-friendly pantry ingredients and 40 minutes, you can achieve gourmet flavors and the perfect creamy texture. Use them as a protein-packed addition in burrito bowls, tacos, nachos, and more!
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Cuisine: Mexican
Diet Gluten Free, Vegan, Vegetarian
Serving size: 4 to 6

Ingredients

  • 2 (15-ounce/425g) cans black beans, undrained*

Sofrito

  • 1 ½ tablespoons extra virgin olive oil
  • 1 small red or yellow onion, diced
  • 4 garlic cloves, chopped
  • 1 jalapeño or serrano pepper, diced**
  • ½ teaspoon ground cumin
  • 1 ½ teaspoons dried Mexican oregano
  • ½ teaspoon chipotle chile flakes or red pepper flakes***
  • 1 ½ teaspoons kosher salt
  • Freshly cracked black pepper
  • 1 pound (454g) fresh tomatoes or 1 (14-ounce/400g) can of diced tomatoes

Finishing

  • A glug of extra virgin olive oil****
  • A squeeze or two of lime juice
  • 1 cup (16g) fresh cilantro leaves and stems, chopped

Instructions

  • Don’t drain the beans!
  • Prep the fresh tomatoes, if using. Wash, and then add to a food processor and pulse until pureed. Or grate the tomatoes using the wide holes of a box grater.
  • Make the sofrito. Heat a large sauté pan over medium heat with 1 ½ tablespoons of oil. Once hot, add the onion with a pinch of salt and cook until the onion has softened and is golden but not browned, 5 to 6 minutes, stirring occasionally. Add the garlic, jalapeño, cumin, oregano, and chipotle flakes (if using) and cook for 1 to 2 minutes, stirring frequently.
  • Add the diced tomatoes. Adjust the heat as needed to maintain a rapid simmer and cook until the tomatoes break down and most of the liquid has evaporated, 8 to 10 minutes. Season with the kosher salt and several cracks of black pepper.
  • Pour the black beans with their liquid into the sofrito. Bring to a simmer and simmer for 15 minutes until thickened and saucy. If it gets too thick, add a splash of vegetable broth if you have it, or water.
  • Stir in a glug of extra virgin olive oil, a squeeze of lime juice, and cilantro. Taste, and add salt/pepper or more lime juice to taste.

Notes

*How to make with dried black beans: Soak ½ pound (227g) black beans overnight (add 1 teaspoon baking soda to the soaking water to help soften); drain. Cook the beans in 3 cups (720 mL) water + add 2 bay leaves and a few fresh oregano sprigs if you have them. Cook the beans for at least an hour, probably longer, until they’re tender. Then scoop out 1.5 cups (360 mL) cooking liquid and discard for maximal sauciness. Make the sofrito and add it to the pot of cooked beans with 1 teaspoon kosher salt, and rapidly simmer for 15 to 20 minutes, until thickened and saucy. Follow step 4 as written.
**A jalapeño here is pretty mild; use a serrano pepper for a spicier version.
***For a more pronounced smoky, spicy flavor, add a few teaspoons of adobo sauce from a can of chipotle peppers when you add the tomatoes.
****Don’t skip the olive oil! It adds a necessary richness and great mouthfeel.
Storage: Store leftover beans in an airtight container for 5 to 6 days. Or freeze for up to 6 months; defrost in the fridge before reheating.

Calories: 197kcal | Carbohydrates: 29g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 820mg | Potassium: 673mg | Fiber: 11g | Sugar: 3g | Vitamin A: 902IU | Vitamin C: 19mg | Calcium: 76mg | Iron: 3mg

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174 comments on Mexican Black Beans

  1. Dom

    5 stars
    We LOOOOVE this recipe! Anytime another recipe calls for beans as a side, I sigh in annoyance, knowing that I just have to be extra and make these. It’s worth it every time!

  2. Carol Perryman

    I am trying to make the recipe right now but am quite confused! In your recipe the ingredients lists Sofrito AS an ingredient. However, this black bean recipe by itself is a whole separate recipe. Are you suggesting we should add the prepared sofrito to this black bean recipe? What about the other parts of the black bean recipe?

    Carol

    1. Vijay

      Hi Carol, the sofrito is the onion, garlic, jalapeño, cumin, oregano, and chipotle flakes prepared in step 3 plus tomatoes from step 4. Note, this is different from sofritas which is offered as a serving suggestion.

      1. Carol

        5 stars
        Thanks, Vijay! That makes sense now. We made the beans (wonderful) and cilantro lime rice (very ditto) and sofrita (huge yum for me!), and it was easy, AND created a lot of leftovers (which gave us about 3 more meals)! I can vouch for all 3 recipes.

  3. Nancy

    5 stars
    Truly delicious!!! I didn’t need any rice or anything to eat them with. They were so good!!! Never had beans like this. Great tasting beans!

    1. Hannah @ Rainbow Plant Life

      Hi Nancy, these beans are a favorite at our household too! They’re great by themselves, with rice, in tacos, etc., :)

  4. Alibaba

    5 stars
    Best black beans ever! Thank you for showing me how to make them. Hearts

    1. Hannah @ Rainbow Plant Life

      Hi Alibaba, we’re so glad you enjoyed this black beans. Thanks for sharing! :)

  5. Allyson

    5 stars
    Dang, okay Nisha. I made this because I wanted black beans. I was hesitant though because my boyfriend is Mexican and wasn’t sure what he would think. I don’t normally cook beans with tomatoes in it.. BUT oh boy, they were so good with our version of the “Chipotle bowl”. I almost used my immersion blender to make it more dip-like, but since I saw the beans thicken up a lot, I decided not to. SO RIGHT about just eating it with tortilla chips.

    1. Kaitlin @ Rainbow Plant Life

      Awesome, Allyson. Thanks for your comment and for taking the time to review!

  6. Helga

    Nisha, I usually love your recipes, but I have to agree with several of the other commenters that this one lacked flavour. I added a lot more cumin and oregano plus some paprika. After that it was great. I also added mushrooms and carrots, just because I like to have more veggies with my beans. Thank you so much for all your delicious recipes :)

    1. Kaitlin @ Rainbow Plant Life

      We’re sorry to hear the recipe wasn’t your favorite, Helga. We appreciate your feedback nonetheless!

  7. Meiji

    5 stars
    another wonderful topping to a tortilla with a bed of lettuce. my tortillas/nachos/tacos/burritos/rice toppings nowadays have a variety since joining the #RPLVeganChallengen and loving it to bits

  8. K.B.

    5 stars
    Absolutely most fantastic and completely addictive dish! We followed the directions for using dried black beans, and omitted the garlic and onions (we don’t get along with those). The results were so good we can imagine having this often, just as Nisha wrote. Especially great in burrito bowls paired with guacamole, and her roasted corn salad, etc., etc….. Thanks Nisha for another supremely great one!

    1. Kaitlin @ Rainbow Plant Life

      You’re very welcome for the recipe, K.B.! Thanks for sharing!

  9. Ana

    5 stars
    After I made this (and served it with rice and corn ) my husband said I should make this a weekly dish in our family👍. I found that very funny ,since Nisha said the same thing lol.
    We all enjoyed it very much and all my four boys has seconds. It also makes for great left overs. Easy and delicious!
    We are not even a vegan family but I like to make as much vegan food i can .

    1. Kaitlin @ Rainbow Plant Life

      Awesome, Ana. Thanks for your comment and for taking the time to review!

  10. Christina

    5 stars
    Yumm!
    We had it with whole wheat tortillas, vegan cheese and lots of fresh coriander on top and it was really quick and easy to make and so delicious. I had never heard of Mexican oregano before, but I was very happy with the flavor using regular oregano :)

    1. Kaitlin @ Rainbow Plant Life

      Christina, So glad to hear you loved this recipe!

  11. Victoria Orlik

    5 stars
    Thank you for delicious recipe! It was easy to make and it was very tasty. I added extra garlic, cumin, coriander, and paprika. I love black beans, and this recipe will definitely be on my list to make in the future.

    1. Kaitlin @ Rainbow Plant Life

      Awesome, Victoria. Thanks for your comment and for taking the time to review!

  12. Melissa James

    I do not see how much garlic mentioned in the recipe.

    1. Sharon

      I prep big batches of black beans and freeze them. How much veggie broth should I add, since I don’t keep the water I cook them in?

      1. Kaitlin @ Rainbow Plant Life

        Hi Sharon, we haven’t tested that particular method, but I’d say 1/2 cup minimum, up to 1 1/2 cups. Follow the first note in the recipe card (how to make with dried black beans). Combine the cooked black beans, sofrito, and start with 1/2 cup broth. Start simmering, and add more broth as you go until you get to your desired consistency (I like it saucy but not too liquidy).

    2. Kaitlin @ Rainbow Plant Life

      Hi Melissa, under the “sofrito” heading in the recipe card, it states you’ll need 4 garlic cloves, chopped.

  13. Mona

    4 stars
    I tried this recipe and love how it made use of a lot of leftover ingredients I had. While I did like them overall, I gave them a 4 because I agree with one of of the reviews that the taste was missing something. I added corn, paprika and some more cumin and preferred it better. Next time, I’ll probably do a similar variation or try something different but definitely making these again.

    1. Kaitlin @ Rainbow Plant Life

      Thank you for the honest review, Mona. We’re glad to hear you enjoyed them overall!

  14. Gwen Keeble

    5 stars
    I love this recipe. I use a can of crushed tomatoes or a can of whole tomatoes. I don’t like how diced tomatoes in a can just never break down. I recall hearing there is an additive in diced tomatoes to keep them in that diced form…?

    1. Kaitlin @ Rainbow Plant Life

      Hi Gwen, we’re thrilled you love the recipe! And that sounds about right. We tend to like to go for the whole tomatoes and crush/dice them by hand when we have the time!

  15. Julia

    4 stars
    Love Niches recipes and the fact that majority you can also do in an instant pot. This recipe was a bit flavourless for my personal taste. I had to add paprika, tomato paste, celery to enhance the taste, only for that reason I gave it a 4.

    1. Kaitlin @ Rainbow Plant Life

      We’re happy you love the recipes, Julia! Thanks for sharing!

  16. Jenny

    5 stars
    I made these along with everything else in the Vegan Burrito Bowl (Better than Chipotle) for our Christmas dinner. It was a huge hit; thank you, Nisha! Everything was wonderful! Honestly, I think this is perfect for meal prep. You could do so many fun combos with the components. I’d probably switch the sofritas for a tofu scramble if I was doing a meal prep.

    Nisha, your recipes are always awesome; thank you!!

    1. Kaitlin @ Rainbow Plant Life

      Jenny, So glad to hear you love the recipes! Thanks for the awesome review!

  17. SaraM

    5 stars
    Wow! I made this to go with leftovers from a favorite white rice, green chili, vegan sour cream, and vegan jack cheese casserole I adapted from dairy. Also cooked up some frozen grilled corn, and put out the guacamole. Great, easy, super-tasty. I actually had a smidge of adobo sauce in the fridge, so this was Olympic-level “pantry” provisioned dining. Thanks so much for another great recipe. We’d starve, or be unhealthy if it weren’t for your recipes and videos.

    1. Kaitlin @ Rainbow Plant Life

      Lovely! We’re drooling thinking about that meal, SaraM! Thanks for trying the recipes :)

  18. Angelika Lynch

    These beans… they are the best beans i ever had, hands down. So delicious and flavorful. I made them from scratch, from dry beans. Even so, it was so easy and I will keep this recipe forever❣

    1. Kaitlin @ Rainbow Plant Life

      Hi Angelika, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  19. AdayahRae Israel

    5 stars
    It’s rare to find a recipe that actually taste good without adding anything extra. These Beans are Amazing. I have made then twice already and will be making them again today. 🥰

    1. Kaitlin @ Rainbow Plant Life

      Aw, yay! We’re thrilled to hear it :) Thanks for the lovely comment!

  20. Sarah Westerhof

    5 stars
    Hi from Australia!
    Just made this for dinner and it was DELICIOUS! My husband and I put in on some tortillas with lettuce, tomatoes, avocado, and a dash of fresh lime and it was such a hit. When I taste tested it in the pot I thought it was going to be very spicy (we do love spice though) but with everything added together it was just enough heat. These beans will be on rotation in my household for sure.

    Thank you for sharing another amazing recipe!

    1. Kaitlin @ Rainbow Plant Life

      Yuuum! We’re thrilled to learn this recipe has made it into the rotation! Thanks for giving it a shot, Sarah :)

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