Easy Mexican Black Beans (Frijoles Negros)

Mexican black beans topped with cilantro and grated cheese in a dish, with lime slices on the side.

5 from 20 votes

Easy Mexican Black Beans (Frijoles Negros)

Homemade Mexican Black Beans are so easy to make, and you probably have most of the ingredients in your pantry right now! Make them for a vegetarian side or entree, and use the leftovers for a fantastic quesadilla with Monterey Jack cheese and pickled onions. (The estimated time to make this dish assumes you use jarred roasted red peppers.)

Prep Time5

Cook Time20

Total Time25

Course: vegetarian main or side dish

Cuisine: Mexican

Keyword: mexican black beans

Servings:

Calories: 107.7kcal

Author: Susan Pridmore

Equipment

Ingredients

1 large red bell pepper or 2 jarred roasted red peppers
1 tablespoon extra virgin olive oil
2 cups diced red onion (1 large red onion)
2 tablespoons diced Hatch chiles (see Ingredient Notes in post)
4 large garlic cloves, minced or Gourmet Garden garlic paste
1 ½ teaspoons dried oregano or Mexican oregano, if you have it
1 ½ teaspoon kosher salt or ¾ teaspoon table salt
½ teaspoon ground cumin
½ teaspoon chipotle pepper powder or hot paprika
¼ teaspoon dried red pepper flakes
¼ teaspoon freshly cracked coarse black pepper
1 can chopped fire-roasted tomatoes (see Ingredient Notes in post)
2 (15-ounce) cans black beans, NOT drained

Garnishes

2 teaspoons extra virgin olive oil, drizzles over the beans
4 slices lime, for freshly squeeze lime juice
¼ cup fresh cilantro, chopped
¼ cup grated cojita cheese

Instructions

Roast the bell pepper under the broiler for 10 minutes, and either wrap in foil or slide into a zippered baggie. Peel, seed and dice.
Alternatively, use two jarred roasted red peppers, and dice.
Heat the olive oil in a large skillet over medium heat, and add the diced red onions and chiles. Sauté until the onion is softened, about 7 minutes.
Add all of the herbs and spices (minced garlic, oregano, salt, cumin, chipotle pepper powder, red pepper flakes, and black pepper). Sauté until fragrant, about 2 - 3 minutes.
Stir in the tomatoes and black beans, including the liquid for both. Cook on a low simmer for 10 minutes. If the sauce cooks off too much, add a little water.
Adjust for seasoning, and serve with garnishes as desired.

Nutrition