Black beans are a staple of Mexican cuisine, packed with protein, fiber, and flavor.
They are versatile, easy to cook, and perfect for creating hearty, satisfying meals.
From tacos and burritos to soups, salads, casseroles, and dips, black beans bring texture, taste, and nutrition to any dish.
These 15 Mexican black bean recipes are ideal for weeknight dinners, meal prep, or festive gatherings.
They combine traditional spices, fresh vegetables, and creative twists to deliver authentic Mexican flavors.
Enjoy bold, healthy, and delicious meals featuring black beans at the center of your plate.
15 Hearty Mexican Black Bean Recipes You’ll Love
Mexican black bean recipes prove that simple ingredients can create rich and satisfying meals.
These 15 recipes include soups, tacos, enchiladas, casseroles, and dips that are perfect for any occasion.
Black beans add protein, fiber, and hearty texture, making dishes both nutritious and filling.
Experiment with herbs, spices, and fresh vegetables to create flavors that excite the taste buds.
Whether for family dinners, meal prep, or entertaining guests, these recipes make Mexican cooking approachable, flavorful, and memorable.
Celebrate black beans in creative, delicious, and wholesome ways.
Mexican Black Bean and Corn Salad
This Mexican black bean and corn salad is vibrant, refreshing, and packed with bold flavors.
It combines black beans, fresh corn, bell peppers, tomatoes, and onions with a tangy lime-cilantro dressing.
Perfect as a side dish for tacos, grilled meats, or festive Mexican meals.
The combination of fresh vegetables and black beans creates a crunchy, satisfying, and healthy salad.
Ingredients
- 2 cans black beans, drained and rinsed
- 1 cup fresh or frozen corn, cooked
- 1 red bell pepper, diced
- 1/2 cup diced red onion
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine black beans, corn, bell pepper, onion, and cherry tomatoes.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle chopped cilantro over the top and mix lightly.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Mexican black bean and corn salad is fresh, vibrant, and full of flavor.
The lime-cilantro dressing enhances the natural sweetness of corn and the earthy taste of black beans.
It’s perfect for summer meals, barbecues, or as a colorful side dish.
This salad is healthy, refreshing, and visually appealing.
Mexican Black Bean Soup
This Mexican black bean soup is hearty, warming, and full of bold flavors.
It combines black beans, tomatoes, onions, garlic, and traditional Mexican spices for a comforting dish.
Perfect as a main course or appetizer for lunches, dinners, or festive meals.
The creamy texture and rich flavors make it satisfying and delicious.
Ingredients
- 3 cups cooked black beans (or 2 cans, drained and rinsed)
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1/2 cup diced bell peppers
- 4 cups vegetable or chicken broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat and sauté onions, garlic, and bell peppers until soft.
- Add diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper and cook for 2–3 minutes.
- Stir in black beans and broth, bringing the mixture to a simmer.
- Reduce heat and let soup simmer for 20–25 minutes to allow flavors to meld.
- Using an immersion blender, partially blend the soup for a creamy texture while leaving some beans whole.
- Adjust seasoning and serve hot, garnished with fresh cilantro or a dollop of sour cream.
Mexican black bean soup is hearty, flavorful, and satisfying.
The combination of spices, beans, and vegetables creates a rich, comforting taste.
It’s perfect for cozy dinners, lunch, or as an appetizer for festive meals.
This soup is healthy, filling, and full of authentic Mexican flavors.
Mexican Black Bean Tacos
These Mexican black bean tacos are easy, flavorful, and perfect for a quick weeknight meal.
Black beans are spiced with cumin, chili powder, and garlic, then served in warm corn tortillas with fresh toppings.
They’re vegetarian-friendly, filling, and full of authentic Mexican flavor.
The combination of spiced beans, fresh vegetables, and soft tortillas creates a satisfying taco experience.
Ingredients
- 2 cans black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1/2 cup diced tomatoes
- 1/2 cup diced onions
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium heat and sauté onions until translucent.
- Add black beans, cumin, chili powder, garlic powder, salt, and pepper, and cook for 5–7 minutes.
- Warm corn tortillas in a separate skillet or oven until soft and pliable.
- Spoon the black bean mixture onto each tortilla.
- Top with diced tomatoes, avocado slices, and chopped cilantro.
- Serve immediately with lime wedges on the side.
Mexican black bean tacos are flavorful, filling, and easy to prepare.
The spices enhance the natural richness of the black beans, making each bite delicious.
They’re perfect for quick dinners, taco nights, or festive gatherings.
These tacos are vibrant, satisfying, and packed with authentic flavors.
Mexican Black Bean and Rice Skillet
This Mexican black bean and rice skillet is hearty, colorful, and full of flavor.
It combines black beans, cooked rice, tomatoes, peppers, and onions, all seasoned with cumin and chili powder.
Perfect as a main course or side dish for weeknight dinners or Mexican-themed meals.
The combination of rice, beans, and spices creates a comforting, one-pan meal.
Ingredients
- 2 cups cooked rice
- 2 cans black beans, drained and rinsed
- 1 cup diced tomatoes
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup chopped fresh cilantro
Instructions
- Heat olive oil in a large skillet over medium heat and sauté onions and bell peppers until soft.
- Add diced tomatoes, black beans, cumin, chili powder, salt, and pepper and cook for 5 minutes.
- Stir in cooked rice and combine thoroughly with the vegetables and beans.
- Cook for an additional 5–7 minutes, stirring occasionally, to heat through.
- Remove from heat and sprinkle with chopped cilantro before serving.
Mexican black bean and rice skillet is hearty, flavorful, and easy to make.
The combination of rice, beans, and spices creates a satisfying one-pan meal.
It’s perfect for weeknight dinners or casual gatherings.
This dish is colorful, nutritious, and full of authentic Mexican flavors.
Mexican Black Bean and Sweet Potato Chili
This Mexican black bean and sweet potato chili is spicy, hearty, and comforting.
It combines black beans, sweet potatoes, tomatoes, and chili spices for a filling vegetarian meal.
Perfect for cold evenings, weeknight dinners, or Mexican-inspired celebrations.
The sweet potatoes balance the spicy, savory beans, creating a delicious flavor combination.
Ingredients
- 2 cans black beans, drained and rinsed
- 2 medium sweet potatoes, peeled and diced
- 1 cup diced onions
- 1 cup diced tomatoes
- 1/2 cup diced bell peppers
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3 cups vegetable broth
Instructions
- Heat olive oil in a large pot over medium heat and sauté onions, garlic, and bell peppers until soft.
- Add diced sweet potatoes, black beans, tomatoes, cumin, chili powder, smoked paprika, salt, and pepper.
- Pour in vegetable broth and bring the mixture to a boil.
- Reduce heat, cover, and simmer for 25–30 minutes until sweet potatoes are tender.
- Adjust seasoning and serve hot, optionally garnished with fresh cilantro or avocado slices.
Mexican black bean and sweet potato chili is hearty, spicy, and flavorful.
The sweet potatoes complement the savory beans, creating a balanced, satisfying chili.
It’s perfect for cold evenings, weeknight dinners, or festive meals.
This chili is healthy, comforting, and full of authentic Mexican flavors.
Mexican Black Bean and Veggie Quesadillas
These Mexican black bean and veggie quesadillas are crispy, cheesy, and bursting with flavor.
They combine black beans, bell peppers, onions, and cheese inside a toasted tortilla for a quick and satisfying meal.
Perfect for lunch, dinner, or casual gatherings.
The vegetables and beans create a hearty filling, while the melted cheese adds richness and creaminess.
Ingredients
- 2 cans black beans, drained and rinsed
- 1 cup diced bell peppers
- 1/2 cup diced onions
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded Mexican blend cheese
- 4 large flour or corn tortillas
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium heat and sauté onions and bell peppers until soft.
- Add black beans, cumin, chili powder, salt, and pepper, stirring to combine.
- Remove from heat and mash slightly with a spoon for a thicker filling.
- Place a tortilla on a clean surface, spread half of the cheese over one side, and spoon a layer of the bean and veggie mixture on top.
- Fold the tortilla over and press gently to seal.
- Heat a skillet over medium heat and cook the quesadilla for 2–3 minutes on each side until golden and crispy.
- Remove and cut into wedges.
- Serve immediately with salsa, guacamole, or sour cream.
Mexican black bean and veggie quesadillas are crispy, cheesy, and flavorful.
The combination of beans, vegetables, and melted cheese creates a hearty, satisfying meal.
They’re perfect for quick lunches, dinners, or casual gatherings.
These quesadillas are easy to make, nutritious, and deliciously Mexican.
Mexican Black Bean Stuffed Peppers
These Mexican black bean stuffed peppers are colorful, flavorful, and filling.
Bell peppers are filled with a mixture of black beans, corn, rice, and spices, then baked to perfection.
Perfect as a main course or festive side dish.
The stuffed peppers are hearty, nutritious, and visually appealing.
Ingredients
- 4 large bell peppers, tops cut off and seeds removed
- 2 cans black beans, drained and rinsed
- 1 cup cooked rice
- 1 cup corn kernels
- 1/2 cup diced onions
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded Mexican blend cheese
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F and grease a baking dish.
- Heat olive oil in a skillet over medium heat and sauté onions until soft.
- Add black beans, corn, rice, cumin, chili powder, salt, and pepper.
- Stir until all ingredients are combined and heated through.
- Spoon the mixture into the hollowed bell peppers, pressing down gently.
- Top each pepper with shredded cheese.
- Place stuffed peppers in the prepared baking dish and cover with foil.
- Bake for 25 minutes, then remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Allow to cool slightly before serving.
Mexican black bean stuffed peppers are colorful, flavorful, and filling.
The combination of beans, rice, and vegetables makes each bite satisfying.
They’re perfect for main courses or festive side dishes.
These stuffed peppers are nutritious, easy to prepare, and full of authentic flavors.
Mexican Black Bean Enchiladas
These Mexican black bean enchiladas are cheesy, savory, and packed with flavor.
Corn tortillas are filled with black beans, onions, and peppers, rolled, and baked with enchilada sauce.
Perfect for weeknight dinners or festive meals.
The combination of beans, tortillas, and sauce creates a hearty, comforting dish.
Ingredients
- 2 cans black beans, drained and rinsed
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded Mexican blend cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F and grease a 9×13-inch casserole dish.
- Heat olive oil in a skillet over medium heat and sauté onions and bell peppers until soft.
- Add black beans, cumin, chili powder, salt, and pepper, and stir to combine.
- Warm tortillas in a separate skillet or microwave until pliable.
- Spoon a portion of the black bean mixture onto each tortilla, roll tightly, and place seam-side down in the casserole dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle cheese on top.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Allow to cool slightly before serving.
Mexican black bean enchiladas are cheesy, savory, and comforting.
The combination of beans, tortillas, and sauce makes a hearty, satisfying dish.
They’re perfect for weeknight dinners or festive Mexican meals.
These enchiladas are flavorful, easy to prepare, and crowd-pleasing.
Mexican Black Bean and Sweet Corn Tostadas
These Mexican black bean and sweet corn tostadas are crunchy, fresh, and full of flavor.
Crispy tostadas are topped with a mixture of black beans, sweet corn, tomatoes, and avocado.
Perfect for appetizers, lunch, or casual dinners.
The combination of textures and flavors creates a delicious and colorful Mexican dish.
Ingredients
- 2 cans black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup diced tomatoes
- 1 avocado, diced
- 1/4 cup diced red onion
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 tostada shells
- 2 tablespoons olive oil
- Optional: fresh cilantro and lime wedges for garnish
Instructions
- Heat olive oil in a skillet over medium heat and sauté onions until soft.
- Add black beans, corn, cumin, salt, and pepper, and cook for 5 minutes until heated through.
- Remove from heat and gently fold in diced tomatoes and avocado.
- Spoon the mixture evenly onto each tostada shell.
- Garnish with chopped cilantro and a squeeze of fresh lime juice.
- Serve immediately while the tostadas are crispy.
Mexican black bean and sweet corn tostadas are crunchy, fresh, and flavorful.
The combination of beans, corn, and avocado creates a perfect balance of texture and taste.
They’re ideal for appetizers, lunch, or casual dinners.
These tostadas are colorful, healthy, and satisfying.
Mexican Black Bean and Potato Skillet
This Mexican black bean and potato skillet is hearty, savory, and perfect for breakfast or dinner.
Potatoes are pan-fried with black beans, onions, peppers, and spices for a filling and flavorful meal.
Perfect for family breakfasts, brunches, or casual dinners.
The combination of crispy potatoes and savory beans creates a comforting one-pan dish.
Ingredients
- 2 cans black beans, drained and rinsed
- 3 medium potatoes, diced
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: shredded cheese and chopped cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat and add diced potatoes.
- Cook potatoes for 10–12 minutes, stirring occasionally, until golden brown and tender.
- Add onions, garlic, and bell peppers, cooking until softened.
- Stir in black beans, cumin, chili powder, salt, and pepper.
- Cook for an additional 5–7 minutes, allowing flavors to meld.
- Remove from heat and top with optional cheese and cilantro.
- Serve hot as a filling breakfast, brunch, or dinner.
Mexican black bean and potato skillet is hearty, savory, and satisfying.
The crispy potatoes pair perfectly with the beans and spices for a flavorful dish.
It’s ideal for breakfast, brunch, or casual dinners.
This skillet is easy to make, filling, and packed with Mexican flavors
Mexican Black Bean and Zucchini Casserole
This Mexican black bean and zucchini casserole is flavorful, healthy, and comforting.
Zucchini adds a tender texture and mild flavor that pairs beautifully with black beans and spices.
Perfect for a vegetarian main course or a festive Mexican-themed dinner.
The combination of beans, zucchini, and melted cheese makes a hearty and satisfying dish.
Ingredients
- 2 cans black beans, drained and rinsed
- 2 medium zucchinis, sliced into rounds
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 cup corn kernels
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded Mexican blend cheese
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F and grease a 9×13-inch casserole dish.
- Heat olive oil in a skillet over medium heat and sauté onions, garlic, and bell peppers until soft.
- Add black beans, corn, cumin, chili powder, salt, and pepper and cook for 5 minutes.
- Remove from heat and fold in sliced zucchini gently.
- Transfer mixture to the prepared casserole dish and spread evenly.
- Sprinkle shredded cheese evenly over the top.
- Bake for 25–30 minutes until the cheese is melted and bubbly and the zucchini is tender.
- Allow casserole to cool slightly before serving.
Mexican black bean and zucchini casserole is flavorful, healthy, and comforting.
The tender zucchini complements the hearty beans and spices perfectly.
It’s ideal for family dinners or festive meals.
This casserole is nutritious, satisfying, and full of authentic Mexican flavors.
Mexican Black Bean and Quinoa Bake
This Mexican black bean and quinoa bake is nutritious, protein-rich, and bursting with flavor.
Quinoa adds texture and protein while black beans, corn, and spices provide depth.
Perfect as a main course or side dish for vegetarian dinners or Mexican-themed meals.
The casserole is hearty, filling, and visually appealing with layers of beans and vegetables.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 cans black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded Mexican blend cheese
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F and grease a 9×13-inch casserole dish.
- In a saucepan, combine quinoa and vegetable broth, bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
- Heat olive oil in a skillet and sauté onions, garlic, and bell peppers until soft.
- Add black beans, corn, cumin, chili powder, salt, and pepper, stirring to combine.
- Remove from heat and gently fold in cooked quinoa.
- Transfer mixture to the prepared casserole dish and spread evenly.
- Sprinkle shredded cheese on top.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Allow bake to cool slightly before serving.
Mexican black bean and quinoa bake is nutritious, protein-rich, and satisfying.
The quinoa adds a fluffy texture while the beans and spices enhance flavor.
It’s perfect for family dinners or potluck meals.
This casserole is healthy, hearty, and full of authentic Mexican taste.
Mexican Black Bean and Sweet Potato Tacos
These Mexican black bean and sweet potato tacos are hearty, flavorful, and perfect for weeknight dinners.
Roasted sweet potatoes provide sweetness that balances the savory black beans and spices.
Soft tortillas filled with beans and sweet potatoes make a satisfying vegetarian taco.
The combination of textures and flavors creates a delicious Mexican-inspired dish.
Ingredients
- 2 cans black beans, drained and rinsed
- 2 medium sweet potatoes, peeled and diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 8 small corn tortillas
- 2 tablespoons olive oil
- Optional toppings: avocado, cilantro, lime wedges, salsa
Instructions
- Preheat oven to 400°F and toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper.
- Roast sweet potatoes for 20 minutes until tender and slightly caramelized.
- Heat remaining olive oil in a skillet and sauté onions and bell peppers until soft.
- Add black beans, cumin, chili powder, salt, and pepper and cook for 5–7 minutes.
- Warm corn tortillas in a skillet or oven.
- Spoon a mixture of black beans and roasted sweet potatoes onto each tortilla.
- Add optional toppings like avocado slices, cilantro, or salsa.
- Serve immediately while warm.
Mexican black bean and sweet potato tacos are hearty, flavorful, and satisfying.
The sweet potatoes complement the beans and spices perfectly.
They’re ideal for weeknight dinners or casual gatherings.
These tacos are colorful, nutritious, and packed with Mexican flavors.
Mexican Black Bean and Spinach Enchiladas
These Mexican black bean and spinach enchiladas are cheesy, savory, and nutrient-packed.
Spinach adds freshness and a vibrant green color that complements the black beans.
Tortillas are filled, rolled, and baked with enchilada sauce for a rich, satisfying dish.
The enchiladas are perfect for vegetarian dinners, potlucks, or festive meals.
Ingredients
- 2 cans black beans, drained and rinsed
- 4 cups fresh spinach, chopped
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded Mexican blend cheese
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F and grease a 9×13-inch casserole dish.
- Heat olive oil in a skillet over medium heat and sauté onions and bell peppers until soft.
- Add black beans, spinach, cumin, chili powder, salt, and pepper, and cook until spinach is wilted.
- Warm tortillas until pliable and spoon the mixture onto each tortilla, then roll tightly.
- Place rolled tortillas seam-side down in the prepared dish.
- Pour enchilada sauce evenly over the top and sprinkle with cheese.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Allow enchiladas to cool slightly before serving.
Mexican black bean and spinach enchiladas are cheesy, savory, and full of flavor.
The spinach adds freshness while the beans and sauce create a hearty base.
They’re perfect for vegetarian dinners or festive occasions.
This dish is rich, satisfying, and packed with authentic Mexican taste.
Mexican Black Bean and Avocado Wraps
These Mexican black bean and avocado wraps are fresh, creamy, and perfect for a light meal.
Avocado adds creaminess while black beans provide protein and fiber.
Tortilla wraps make them convenient for lunches, picnics, or quick dinners.
The combination of beans, vegetables, and creamy avocado creates a delicious and nutritious wrap.
Ingredients
- 2 cans black beans, drained and rinsed
- 1 ripe avocado, diced
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper to taste
- 4 large flour or whole wheat tortillas
- Optional: shredded lettuce or cheese
Instructions
- In a bowl, combine black beans, diced avocado, tomatoes, onion, and cilantro.
- Add lime juice, salt, and pepper, and mix gently to combine.
- Warm tortillas in a skillet or microwave until pliable.
- Spoon the mixture onto the center of each tortilla.
- Add optional toppings like shredded lettuce or cheese.
- Fold sides over and roll tightly into a wrap.
- Serve immediately, or wrap in foil for later consumption.
Mexican black bean and avocado wraps are fresh, creamy, and flavorful.
The avocado provides a smooth texture, while the beans add protein and substance.
They’re perfect for light meals, lunches, or on-the-go snacks.
These wraps are healthy, easy to prepare, and packed with Mexican flavors.
