Mexican Restaurant Style Black Beans

 Black Beans1

You know when you go to your favorite Mexican restaurant in town, and they give you an option of refried beans or black beans with your plate of spicy and cheesy enchiladas? I always get black beans but as soon as I put the last creamy spoonful in my mouth, I realize that it might be another month or two before I get to eat those amazing beans again. Because, let’s face it: I don’t care how good your metabolism is, you cannot do that sort of damage to your daily calorie intake on a regular basis.

Black Beans3

So what do you do when you have a craving for the perfect side to your tacos? You re-create a version at home that’s easy and simple to make! You spent all that time rubbing cumin on the taco meat and preparing the guacamole for your feast, so you don’t want to spend hours making yet another side dish. However, you can’t just dump the black beans on the stove, heat, and eat. No sir, not for this recipe. Yes it’s true that you get to take one of the ingredients and dump it right out of the can, but with a tiny bit of work and a little bit of love, you can create those restaurant style black beans right in your kitchen!

Black Beans2

Stay tuned for more ideas on other ways you can use this black bean recipe. Spoiler alert: the “other ways” always end up with you eating these amazing black beans. Mmm 😀

Mexican Restaurant Style Black Beans
Serves 4
Write a review
Total Time
20 min
Total Time
20 min
115 calories
16 g
0 g
4 g
6 g
1 g
93 g
106 g
1 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 115
Calories from Fat 33
% Daily Value *
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
Sodium 106mg
Total Carbohydrates 16g
Dietary Fiber 5g
Sugars 1g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 12 oz. can black beans, rinsed and drained
  2. ½ red onion, diced
  3. 1 garlic clove, minced
  4. 1 teaspoon of your favorite hot sauce (I use Chalula)
  5. ¼ teaspoon ground cumin
  6. 1 tablespoon light olive oil or butter
  7. ¼ cup chicken broth (use vegetable broth to keep this vegetarian)
  8. Salt to taste
  1. Heat oil or butter on medium heat in a saucepan. Add onion, garlic and cumin and sauté until fragrant and soft.
  2. Add black beans, hot sauce, chicken broth, and salt and bring to a rapid simmer.
  3. Reduce the heat so that the pot comes to a simmer, cover and let it cook for about 15 minutes or until the sauce thickens.
  4. Serve topped with fresh cilantro, onion, tomato, and maybe even cheese.
Spicy Spoonful

25 views shared on this article. Join in...

  1. Joyce says:

    This recipe nailed it! After simmering for 15 minutes, the beans were silky, smooth, and full of flavor…..but the beans were still bean-like. Better than any restaurant black beans I’ve had.

  2. Chip Burke says:

    One modification I made that really made this shine in my opinion… a splash of liquid smoke.

    • Nadia says:

      Oh that sounds fantastic, I should try it! Or, I could add a little bacon to give it that smoky taste…and because bacon makes everything better!

  3. Angelica says:

    I use this recipe nearly every single week and i love it! I’m a vegetarian and am constantly making rice and beans, its definitely my go to meal. I usually add about 1/3 to 1/2 of a green bell pepper to the recipe and it really ties the beans together! There’s nothing like a warm spoonful of these beans!

    • Nadia says:

      Hey Angelica! That’s so good to hear! Stay tuned, I’ll be making a ton more vegetarian food as I’m trying to be healthier these days 🙂

  4. Krys says:

    These sound great! We are having a destination wedding and doing a Nacho Bar for the reception. Do you think I could make these ahead of time, freeze, then warm in a crockpot the day of the reception? I don’t know if it will mess of the consistency or texture of the beans. Wedding is in a week!! 🙂

    • Nadia says:

      I apologize for the late response – congratulations, I hope your wedding was everything you had imagined and more!

      You can definitely freeze these and heat back up. I think it only improves the texture because I like the beans a bit creamier.

  5. Holly says:

    Omg!! Delish. I made this dish for the hubs and I tonight and they were soooo good that I could have doubled the recipe. Thanks for sharing it!

  6. Amy says:

    I made these the other day and they were so delicious I started planning when I could make them again!

  7. Melody says:

    I doubled the garlic but left everything else as is and it was perfect! Oh…used Frank’s hot sauce because that’s our favorite. Yummy and so easy!

  8. Lisa says:

    I am making these for work tomorrow and my house smells amazing!

  9. Sabrina says:

    These were amazing! Nice and creamy and full of flavor.

  10. Ttim says:

    Good stuff, Nadia. I used to chef in a Mexican restaurant so this is familiar territory but my local shops in London don’t always have what I need. I wanted to make this with pinto beans but ended up having to use blackeyed beans instead and they worked well. Also added some tomato purée and recommend that li’l addition in my humble opinion 🙂

  11. Tim says:

    ….and so full of beans I managed to somehow typo my own name above. Yay me.

  12. Monty says:

    I would just say that I think this is not enough garlic and cumin. 1/4 teaspoon cumin for a can seems a bit light compared to most authentic recipes I’ve read. I would say minimum 1 teaspoon per can but I like a lot and would probably use close to a tablespoon.

  13. Maranda says:

    We love it! Husband’s family is from PR and DR and I love his family’s food so I was glad to find an easy but flavorful recipe that tastes the exact same! We put it on long grain white rice, left the beans somewhat hard as hubby doesn’t like them mushy, topped it with a salad of iceberg lettuce, sliced tomato, avocado and home made dressing (1/2 vinegar, 1/2 olive oil, pinch of salt) it was like being back at mami’s house.

  14. Gina says:

    Oh my goodness, these are good! I served them with Cilantro Gin Fizzes. Delicious! Thank you. Have been looking for good Mexican-y beans for a really long time. 😉

  15. 33Margret says:

    I must say it was hard to find your website in search results.
    You write interesting posts but you should rank your website higher in search engines.
    If you don’t know 2017 seo techniues search on youtube:
    how to rank a website Marcel’s way

  16. looking for a recipe this spectacular beginning with dried black beans… to prepare starting with dried black beans…..

  17. Dana says:

    I love this recipe and I’ve been using it for over a year and thought to myself it was time to comment and thank you for posting it. It’s a staple in my kitchen. Thank you!

  18. Z l says:

    Works perfectly for a delicious dish, yummo.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these tags : <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>