This mexican black beans recipe for Cinco De Mayo is one of those simple dishes that turns a regular dinner into something festive and full of flavor. Every May, when the ocean breeze drifts through my kitchen in Carmel, I find myself reaching for a pot of beans, warm spices, and fresh lime. It is humble, hearty, and so easy to make. Whether you are hosting friends or feeding your family on a busy weeknight, this dish brings color, comfort, and joy to the table.
Why You Will Love This Recipe
First, it is incredibly easy. If you have 20 minutes, you can have this on the table.
Second, it uses pantry staples, especially canned black beans, so no special trip to the store.
Third, it works for so many meals with black beans, from tacos to rice bowls.
Fourth, it is naturally one of those black bean recipes healthy enough to feel good about serving again and again.
Ingredients You Will Need
- Canned black beans, the star of this Cinco De Mayo recipe, they are hearty and full of plant protein.
- Olive oil, to gently saute and bring out flavor.
- Onion, adds sweetness and depth as it softens.
- Garlic, for that warm and cozy aroma.
- Ground cumin, gives that classic Mexican flavor.
- Chili powder, adds mild heat and color.
- Salt, to balance everything.
- Fresh lime juice, brightens the whole dish.
- Fresh cilantro, for a fresh finish.
Step by Step Instructions
- Heat a large skillet over medium heat. Add olive oil and chopped onion. Cook for 3 to 4 minutes until soft and lightly golden.
- Stir in the garlic, cumin, and chili powder. Cook for about 30 seconds. You will smell the spices bloom.
- Add the canned black beans, including a little of their liquid. Stir well and bring to a gentle simmer.
- Let the beans cook for 8 to 10 minutes. Stir now and then. If they look too thick, add a splash of water.
- Use the back of your spoon to mash a few beans. This makes them creamy without extra work.
- Finish with salt, fresh lime juice, and chopped cilantro. Taste and adjust as needed.
Helpful Tips and Variations
- Want canned black beans doctored up with more flavor? Add a spoon of salsa or a pinch of smoked paprika.
- For black beans for burrito bowl nights, stir in corn and diced bell peppers at the end.
- If you prefer black bean recipes from dry beans, cook your dried beans ahead of time and use them the same way.
- These are perfect for vegan black bean recipes, just serve with rice, avocado, and roasted veggies.
- Looking for more black bean dinner recipes? Try pairing this with my high protein vegan dinner with rice and beans for a hearty spread.
- If you enjoy bold bean dishes, you might also love my Louisiana red beans and rice recipe for another cozy pot of comfort.
- For a full family meal, serve these beans next to my easy casserole with sausage and green beans or my Italian sausage recipe with green beans and spinach to round out the table.
Serving and Storage
Serve these beans warm with fluffy rice, tucked into tacos, or spooned over nachos. They are also wonderful as black beans for burrito bowl dinners with lettuce, tomatoes, and creamy avocado.
Mexican Black Beans Recipe for Cinco De Mayo
Ingredients
Equipment
Method
- Heat a large skillet over medium heat. Add olive oil and chopped onion. Cook for 3 to 4 minutes until soft and lightly golden.
- Stir in the minced garlic, ground cumin, and chili powder. Cook for about 30 seconds until fragrant.
- Add the canned black beans along with a few tablespoons of their liquid. Stir well and bring to a gentle simmer.
- Let the beans cook for 8 to 10 minutes, stirring occasionally. If the mixture looks too thick, add a splash of water.
- Use the back of a spoon to mash a few of the beans to create a creamy texture.
- Finish with salt, fresh lime juice, and chopped cilantro. Stir, taste, and adjust seasoning before serving warm.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of water to loosen them. They also freeze well for up to 2 months.
FAQs
Can I use canned black beans for this Cinco De Mayo recipe?
Yes, and that is what makes this one of my favorite canned black bean recipes. Canned beans are already cooked, which saves you time. Just rinse them if you want less salt. Keep a little of the liquid for extra creaminess. They soak up spices beautifully. It is the perfect shortcut for busy families.
Are these black bean recipes healthy?
Black beans are full of fiber and plant protein. They help keep you full and satisfied. This recipe uses simple ingredients and very little oil. That makes it one of those black bean recipes healthy enough for weeknights. You can also control the salt and spice level. It is wholesome and comforting at the same time.
Can I make this with dry beans instead?
Absolutely. If you love black bean recipes from dry beans, soak them overnight and cook until tender. Then follow the same steps with onion and spices. Dry beans have a rich, fresh flavor. They just take more time. I often cook a big batch on Sunday to use all week.
What meals can I make with these beans?
There are so many meals with black beans you can try. Spoon them into tacos or quesadillas. Add them to a burrito bowl with rice and veggies. Serve them beside grilled chicken or roasted sweet potatoes. You can even mash them for a simple spread. They are flexible and family friendly.
Final Thoughts from Ama
Some recipes feel like a celebration in a bowl, and this is one of them. It is simple, colorful, and made with love. Even if your kitchen feels a little messy and the kids are asking what is for dinner, you can stir this pot and know something good is coming together. At my table, there is always room for one more scoop of beans and one more story.