Mexican Black Beans

Delicious and easy restaurant style black beans. These beans are loaded with flavor and are perfect alongside ANY Mexican entree!

Black beans are a healthy, yummy side dish that is easy to make and oh so tasty. Try this protein-packed dish alongside our Quick & Easy Mexican Pizzas, Easy Red Enchiladas, or Favorite Beef Tacos.

Easy Restaurant Style Black Beans |

Best Mexican Black Beans

We LOVE Mexican food in our house. This is not simply a Cinco de Mayo adventure. We eat Mexican food one or two times a week!

So, I thought it would be appropriate to share one of my favorite Mexican inspired side dishes. This is one recipe I make time and time again. It is just that good! It’s been years since I first developed this dish, and we still love it! It took quite a while for me to get the seasonings right, but once it did, we never looked back.

Black beans are also a healthy option to throw into your diet, they are high in potassium, fiber, and B6 and even help lower cholesterol. Tasty and healthy, a win win.

How to Make Mexican Black Beans 

To start, you’ll need two cans of low-sodium black beans. Yes, we’re using canned beans, just trust me. You’ll also need low-sodium chicken broth, a can of diced hatch chilies (medium, mild or hot), red onion, fresh chopped cilantro, garlic and a handful of pantry staple spices.

  1. Heat olive oil on medium-low in a heavy bottom saucepan
  2. When oil is hot add onions and cook until soft (2-3 minutes)
  3. Add garlic and cook for 1 minute
  4. Add green chilies, chicken broth, UN-drained black beans, chopped fresh cilantro and all spices
  5. Bring to a rapid simmer at medium-high heat
  6. Reduce to medium-low, cover and cook for 30 minutes
    1. Stir at 15 minute mark
    2. May cook for up to an hour
  7. Remove from heat and transfer to serving bowl
  8. Garnish with additional cilantro and queso fresco(optional)

More Cooking Methods

Slow cooker: You can cook in a slow cooker for 3-4 hours on high, or on low for 6-8 hours

Instant Pot: Follow our black bean instant pot recipe here

Easy Restaurant Style Black Beans |

Storing, Pairing Options + Uses

Reheating / Storing: Store black beans in the fridge in an airtight container for up to a week. Reheat this dish in the microwave, you might want to add a bit of water to give a little moisture back to it. 

What to pair with black beans? Here are a few ideas other than with tortillas or in burritos, enchiladas or tacos…

Easy Restaurant Style Black Beans |

These beans are always the first thing to disappear at the dinner table, seriously! Kids and adults alike absolutely love them- I think you will too! Enjoy ๐Ÿ™‚

For more recipes, check out:

Easy Restaurant Style Black Beans |

Mexican Black Beans Recipe

Delicious and easy restaurant style black beans. These beans are loaded with flavor and are perfect alongside ANY Mexican entree!
5 from 12 votes
Pin Rate
Course: Side Dish
Cuisine: Mexican
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 8 servings
Calories: 36kcal
Print Recipe


  • 1 tbsp olive oil
  • 1/4 cup red onion - finely diced
  • 4 cloves garlic - minced
  • 1 (4 oz) can diced green chiles - mild, medium or hot
  • 3/4 cup low-sodium chicken broth
  • 2 (15.5 oz) cans low-sodium black beans
  • 1/2 tsp kosher sea salt - or 1/4 tsp. if the black beans are not low-sodium
  • 1/2 tsp chili powder
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp oregano
  • pinch cayenne pepper
  • 2 tbsp fresh cilantro - chopped
  • 2 tbsp crumbled queso fresco - optional


  • In a medium heavy bottom saucepan set over medium-low heat, add the olive oil. When the oil is hot, add the onion and cook until soft, about 2-3 minutes. Add the garlic and cook for 1 minute.
  • Add the green chilies, chicken broth, black beans, salt, chili powder, coriander, cumin, paprika, oregano, cayenne pepper, and cilantro. Turn the heat up to medium-high and bring to a rapid simmer. Reduce heat to medium-low, cover and cook for 30 minutes (or up to an hour), stirring at the 15 minute mark.
  • Remove from the heat, transfer to a serving bowl and garnish with additional cilantro and queso fresco, if desired.


  • Don't want to use black beans? Pinto beans work well too!


Serving: 8g | Calories: 36kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 184mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

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  1. Oooh thanks for this. Haven’t had good black beans since I was back in the US last year, as the ones I’ve tasted here in Vienna are a bit bland.

    Will definitely be trying your recipe — will just substitute the chicken broth for an organic veggie broth I buy here which is amazing (I’m vegan, so chicken broth is a no go ๐Ÿ™‚ ).

    Thanks so much — I miss my fix of good American-style Mexican food!! Nice photos on your site too!

    1. It depends on how long you cook them, but as you can see in the pictures, mine remained intact. I’ve never had them get “mushy” and I’ve left mine on for over an hour ๐Ÿ™‚

  2. Can I use dry black beans instead of canned? There’s a scarcity of canned black beans in my location.

  3. 5 stars
    I’ve been wanting to lean how to cook black beans! Thanks a lot for this recipe! It looks really good! love it!