Mexican Black Beans with Tomatoes, Lime, and Cilantro Recipe

Introduction

Mexican Black Beans are a flavorful and hearty side dish that brings vibrant spices and fresh ingredients together in one pot. Perfect for pairing with rice, tacos, or grilled meats, these beans are easy to make and deeply satisfying.

Ingredients

• 2 (15-ounce/425g) cans black beans, undrained
• 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
• A glug of extra virgin olive oil
• A squeeze or two of lime juice
• 1 cup (16g) fresh cilantro leaves and stems, chopped

Instructions

1. Step 1: Do not drain the black beans. Set them aside with their liquid.
2. Step 2: If using fresh tomatoes, wash and puree them in a food processor or grate them using the wide holes of a box grater. Set aside.
3. Step 3: Heat 1 ½ tablespoons of olive oil in a large sauté pan over medium heat. Add the diced onion with a pinch of salt and cook, stirring occasionally, until softened and golden but not browned, about 5 to 6 minutes.
4. Step 4: Add the chopped garlic, diced jalapeño, ground cumin, dried oregano, and chipotle chile flakes. Cook for 1 to 2 minutes, stirring frequently to release the flavors.
5. Step 5: Stir in the pureed or canned tomatoes. Adjust the heat to maintain a rapid simmer and cook until the tomatoes break down and most of the liquid evaporates, about 8 to 10 minutes. Season with kosher salt and freshly cracked black pepper.
6. Step 6: Pour the black beans and their liquid into the pan with the sofrito. Bring to a simmer and cook for 15 minutes until the mixture thickens and becomes saucy. If it gets too thick, add a splash of vegetable broth or water.
7. Step 7: Remove from heat. Stir in a glug of extra virgin olive oil, a squeeze or two of lime juice, and the chopped cilantro. Taste and adjust seasoning with extra salt, pepper, or lime juice as desired.

Tips & Variations

• For a smokier flavor, try adding a small amount of smoked paprika or use chipotle chile flakes instead of red pepper flakes.
• If fresh tomatoes are out of season, canned diced tomatoes work equally well and save time.
• Use a mild pepper like a poblano if you prefer less heat, or omit the pepper altogether for a milder version.
• Add a splash of vegetable broth during simmering for extra depth and to prevent drying out.
• Serve with warm tortillas, rice, or as a topping for grilled meats for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if needed. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried black beans instead of canned?

Yes, but be sure to soak and cook dried beans fully before starting this recipe. The cooking time will increase significantly compared to canned beans.

Is this recipe spicy?

The heat level depends on the type and amount of chili pepper used. You can adjust or omit the jalapeño and chipotle flakes to make it milder or increase them for more spice.

Mexican Black Beans with Tomatoes, Lime, and Cilantro Recipe

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★★★★★

4.9 from 127 reviews

This vibrant Mexican Black Beans recipe features tender black beans simmered in a flavorful sofrito made with sautéed onions, garlic, jalapeño, tomatoes, and traditional Mexican spices. Finished with fresh lime juice, cilantro, and a drizzle of olive oil, it’s a perfect savory side dish or protein-packed addition to any meal.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beans

• 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, to taste
• 1 pound (454g) fresh tomatoes or 1 (14-ounce/400g) can diced tomatoes

Finishing Touches

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

Instructions

1. Prepare the beans: Do not drain the canned black beans. Set them aside with their liquid intact.
2. Puree or grate tomatoes: If using fresh tomatoes, wash them thoroughly and pulse in a food processor until pureed, or grate them using the wide holes of a box grater to create a fresh tomato base.
3. Make the sofrito: Heat a large sauté pan over medium heat and add 1 ½ tablespoons of olive oil. Once hot, add the diced onion with a pinch of salt. Cook, stirring occasionally, for 5 to 6 minutes until the onion softens and turns golden without browning. Add the chopped garlic, diced jalapeño, ground cumin, dried Mexican oregano, and chipotle or red pepper flakes. Stir frequently and cook for 1 to 2 minutes to release the flavors.
4. Simmer tomatoes: Add the prepared diced or pureed tomatoes to the pan. Adjust heat to maintain a rapid simmer. Cook for 8 to 10 minutes until the tomatoes break down, the mixture thickens, and most of the liquid evaporates. Season with kosher salt and freshly cracked black pepper.
5. Add the beans: Pour the undrained black beans into the sofrito mixture. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, until the sauce thickens and becomes saucy. If the mixture becomes too thick, add a splash of vegetable broth or water to loosen.
6. Finish the dish: Stir in a glug of extra virgin olive oil, a squeeze or two of fresh lime juice, and the chopped cilantro. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed before serving.

Notes

• Using undrained beans ensures the dish stays saucy and richly flavored.
• You can substitute canned diced tomatoes if fresh tomatoes are not available.
• Adjust the heat by using more or less jalapeño or chipotle flakes depending on your spice preference.
• A splash of vegetable broth or water can be added during simmering to adjust consistency.
• Serve warm with rice, tortillas, or as a side to grilled meats or vegetables.

Keywords: Mexican black beans, black beans side dish, sofrito beans, vegetarian Mexican recipe, easy Mexican beans