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

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Keyword: Black Beans


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


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