Mexican Black Beans

We don’t go out to eat very often, but when we do, a Mexican restaurant is always on our short list of places we really want to go. One of our favorite places serves a family-style bowl of black beans with all of our meals. We all really enjoy those, but they are a bit too bland for our tastes.

So tonight when tacos were on the menu at our house, I decided to try re-creating those black beans while adding some more flavor and texture. My husband and I were especially pleased with how they turned out. I think these beans will be on my very short list of what to serve with tacos for a long time to come.

Mexican Black Beans

  • 1 can black beans, rinsed and drained (or 1 1/2 c. black beans, fully cooked from dry beans)
  • 1/2 c. frozen corn
  • 1/4 c. diced red bell peppers
  • 1/2 c. beef or chicken stock/broth
  • 1 1/2 t. cumin
  • 1/2 t. garlic powder
  • Salt, to taste
  • 2 T. minced cilantro

1. Combine black beans, corn and red bell peppers in a skillet. Add stock/broth, cumin, garlic powder and salt to taste.

2. Bring liquid to a boil and simmer until thickened, about 5 minutes over medium heat. Remove from heat, adjust salt if needed and stir in cilantro.

One of my favorite things with this dish is that it tastes great warm, but it tastes equally as good cold. So, feel free to serve it however you’d like.

And since I’m always trying to come up the perfect side dish for tacos, I’d love to hear what you usually serve with them.

10 thoughts on “Mexican Black Beans

  1. I almost always serve homemade refried beans, but sometimes make the taco rice recipe from Hillbilly Housewife. I like to add a can of diced tomatoes to the rice (reduce the other liquid a little). When I’m willing to be unhealthy and make my kids happy, on very rare occasions I’ll make nachos to go with the tacos. I’ll have to try this recipe. I think my husband and I would like it a lot.

  2. I usually serve up a little corn and maybe some refried beans and rice if I’m feeling ambitious. One thing I’ve always loved (from Taco Bell, no less) is pintos and cheese–refried beans topped with enchilada sauce and cheddar cheese. My kids have recently caught on to this as well, and we all enjoy scooping it up with tortilla chips. It’s a fun and different side dish for mexican nights.

  3. ohh, this one is getting printed off asap!!! I am always wondering what to cook with cheese roll up, as that is a favorite in our house!!! Thanks again.. Black beans must be in the air as I am serving a black bean salad tonight, oh yummy yummy yummy!!!

  4. I’ma vegetarian so i use them for my tacos and hubby eats them as a side. they are also super yummy for black bean burritos with my homemade refried beans.

  5. These black beans are great in a tamale pie. I put the beans in a baking dish with dollops of corn bread batter on top, then baked it. Delish! Thanks for the recipe.

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