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cooked black beans in a serving bowl

Mexican Black Beans

Yield: 3 servings
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
This canned black beans recipe is a classic side dish made with a few simple seasonings!
5 from 7 votes


  • 2 teaspoons canola oil, (can use vegetable or olive oil)
  • ¼ cup diced onion
  • 1 clove garlic, minced
  • 1 tablespoons tomato paste
  • 15 ounces black beans, drained and rinsed (1 can)
  • ½ cup vegetable broth
  • ¼ teaspoons chili powder
  • ¾ teaspoon cumin
  • ½ teaspoon oregano
  • lime for juicing
  • scallions or cilantro


  • Heat the oil in a medium skillet over medium heat until shimmering. Add the onions and cook until translucent. Stir in the garlic and tomato paste and cook until fragrant, about 30 seconds.
  • Add the beans to the pan. Using a wooden spatula, smash about half of the beans. Stir in the vegetable broth, chili powder, cumin, and oregano. Simmer over low heat, stirring occasionally, until most of the broth has been absorbed, about 10 to 15 minutes. Season with salt and pepper to taste.
  • If desired, squeeze fresh lime juice over the top and sprinkle with scallions or cilantro.


  • Store leftovers in a sealed container for up to 3 days.
Source: slightly adapted from Elly Says Opa


Serving: 0g, Calories: 39kcal, Carbohydrates: 3g, Protein: 0g, Fat: 2g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 203mg, Potassium: 73mg, Fiber: 0g, Sugar: 1g, Vitamin A: 215IU, Vitamin C: 2.5mg, Calcium: 10mg, Iron: 0.6mg
Course: Side Dish
Cuisine: Mexican
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.