Everybody needs an easy Mexican black beans recipe. And I’m here to deliver one.
I started eating a lot more beans in March. It’s not something I planned on doing. Rather, it happened out of convenience. Beans make meals surprisingly easy and quick to throw together. Plus, they’re super healthy.
Black bean recipes aren’t difficult for me to come up with. My recipe repertoire includes more than one delicious recipe for black beans:
- Tostadas made with black beans
- Black bean and fruit smoothies (yes, really!)
- All-In-One Brown Rice Salad made with black beans
- Baked sweet potatoes with black bean chili
And that’s just a few.
But this Easy Mexican Black Beans recipe has a benefit the others don’t. It’s more accessible than the other ones.
None of my recipes require a culinary degree to make. I have no formal culinary training myself. But this one is accessible because it’s a meal that I can throw everything in the pressure cooker. Easy peasy dinner.
My husband and I both love tostadas. But they require multiple steps – cooking the beans, baking the tortillas, making the topping, assembling the tostadas. It can feel like there’s a lot to do.
Though I love smoothies, they’re not quite what I want for dinner. And beans in a smoothie can be a bit intimidating. I was wary before I tried them. Now I love them.
P.S. I encourage everybody to try a black bean and banana smoothie with carob. It’s delicious.
Like the tostadas, the All-In-One Brown Rice Salad requires multiple steps followed by combining all the ingredients. It’s delicious, but you can’t just throw it all in a pressure cooker.
Baked sweet potatoes are the easiest item on the list. But I know not everybody has sweet potatoes lying around.
That’s why you need this Easy Mexican Black Beans recipe. First of all, it’s easy. Plus, it’s Mexican. That’s a surefire way to ramp up the flavor and the mood in your home.
I think everybody needs a Mexican fiesta night in their home. A Mexican meal gives me an instant pick-me-up whenever I need one. Hopefully the aromas, flavors and textures of Latin American cooking do the same for you.
When you think of Mexican recipes, black beans don’t usually come to mind first. I usually think of pinto beans and molé.
One way to fulfill the need for a fiesta is to have tacos, the classic Mexican meal. Others are burritos and enchiladas.
Tacos, burritos and enchiladas all appeal to my Latin-American taste buds. But tacos are a bit too common, burritos require special tortillas and enchiladas take way too much time.
On the other hand, Mexican black beans balance your need for comfort and uniqueness. Mexican black beans are delicious and give a shout out to their ethnic roots. They’re also healthy and simple to make.
Other Mexican black bean recipes are Americanized with seasoning packets, ground beef, sugar or processed ingredients. You don’t need any of that. This one is vegetarian (and vegan) and made from scratch.
The herbs and spices in this Mexican black bean recipe give robust flavor, the tomatoes give delectable moisture, the beans give volume and the carrot rounds out the nutrition profile by adding Vitamin A.
Feel free to alter this simple black bean recipe to suit your fancy. Add some jalapeños. Throw in a chopped bell pepper. Hell, surprise your diners with finely chopped cauliflower.
All you need for your next Latin night is this recipe, your favorite Juanes CD and your dusty sombrero.
¿Listo? ¡Perfecto! I can’t wait for you to enjoy my recipe for Mexican black beans.
Break out your inner Latino with this recipe to create a spicy, nutritious and mouth-watering night at home. Easy Mexican Black Beans and rice are ideal as a hassle-free main meal. ¡Olé!
Vegan, gluten-free and free of added sugar, salt, oil, soy, nuts and seeds
Reasons to love this recipe: ethnic food, spicy, nutritious, ready in 30 minutes or less
- 1 can diced tomatoes (no salt added)
- 1 carrot, grated
- 1 cup dry black beans, soaked or sprouted**
- 1/2 brown onion, diced
- 4 cloves garlic, minced
- 1 tbsp. dry parsley
- 1 tbsp. vinegar
- 2 tsp. paprika
- 2 tsp. cumin
- 1 tsp. oregano
- 1/2 tsp. chili flakes
- 1/2 tsp. chili powder
- 1/4 tsp. black pepper (or to taste)
- 1 c. water or vegetable broth
- Brown rice, to serve
Preparation 1: Pressure Cooker
Prepare all the ingredients as necessary. Add everything but the rice to a large pressure cooker. Mix the ingredients and secure the lid.
Pressure cook the mixture for 8 minutes. After 8 minutes, quick release the cooker to remove from pressure.
**Preparation 2: Canned Black Beans
Prepare all the ingredients as necessary. Replace the dry black beans with 2 cans of canned black beans. Add everything but the rice to a large saucepan. Mix the ingredients, cover and bring to a boil.
After it reaches a boil, turn down the heat so the mixture simmers. Simmer the black beans for 15 minutes, stirring occasionally.
Enjoy this Easy Mexican Black Beans Recipe over cooked brown rice. Garnish with fresh parsley or oregano if desired.