Let’s dive into the vibrant world of Mexican cuisine, where humble beans transform into incredible comfort food. From creamy refried classics to zesty salads and hearty stews, these 27 varieties offer endless inspiration for your weeknight dinners. Get ready to discover new favorites and fall in love with beans all over again!
Refried Black Bean Tacos
Mastering a quick, satisfying weeknight dinner is easier than you think with these refried black bean tacos—they’re hearty, flavorful, and come together in under 30 minutes. My methodical approach will guide you through each step, ensuring perfect results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– A 15-ounce can of black beans, drained and rinsed
– A couple of tablespoons of olive oil
– Half of a small yellow onion, finely diced
– Two cloves of garlic, minced
– A teaspoon of ground cumin
– Half a teaspoon of chili powder
– A splash of vegetable broth or water, about ¼ cup
– Salt, just a pinch
– Eight small corn tortillas
– Your favorite toppings: think a handful of shredded lettuce, a diced tomato, a sprinkle of shredded cheese, and a dollop of sour cream
Instructions
1. Heat a tablespoon of olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
2. Add the diced onion and cook, stirring frequently, until it turns soft and translucent, roughly 4–5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant—be careful not to let it burn.
4. Tip in the drained black beans, cumin, chili powder, and a pinch of salt, mixing everything well to coat the beans in the spices.
5. Pour in the splash of vegetable broth or water, then use a potato masher or the back of a fork to mash about half of the beans until the mixture thickens, which should take 2–3 minutes. (Tip: Leaving some beans whole adds nice texture.)
6. Reduce the heat to low and let the bean mixture simmer for 5 minutes, stirring occasionally, until it’s heated through and slightly thickened.
7. While the beans simmer, warm the corn tortillas: heat a separate dry skillet over medium-high heat and warm each tortilla for 15–20 seconds per side until pliable and lightly toasted. (Tip: Keep them warm by wrapping in a clean kitchen towel.)
8. Spoon about two tablespoons of the refried black bean mixture onto the center of each warmed tortilla.
9. Top each taco with shredded lettuce, diced tomato, shredded cheese, and a dollop of sour cream as desired. (Tip: For extra flavor, try a squeeze of lime juice over the top.)
Now, you’ve got tacos with a creamy, slightly chunky bean filling that’s rich from the spices and balanced by the fresh toppings. Serve them immediately for the best texture, or get creative by adding sliced avocado or a drizzle of hot sauce for an extra kick.
Mexican Pinto Bean Salad
A vibrant and protein-packed Mexican pinto bean salad is the perfect make-ahead lunch or easy side dish that comes together with minimal effort. Let’s walk through each step methodically so you can assemble this fresh, flavorful salad with confidence.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Two 15-ounce cans of pinto beans, rinsed and drained
– A couple of ripe avocados, diced
– One large red bell pepper, chopped
– A half cup of fresh cilantro, roughly chopped
– A quarter of a red onion, finely diced
– The juice from two limes
– A couple of tablespoons of olive oil
– A teaspoon of ground cumin
– A half teaspoon of chili powder
– A generous pinch of salt
Instructions
1. Rinse and drain the two cans of pinto beans thoroughly in a colander under cold running water to remove excess sodium and starch.
2. Dice the two ripe avocados into half-inch cubes and place them in your large mixing bowl.
3. Chop the one large red bell pepper into quarter-inch pieces and add them to the bowl with the avocado.
4. Roughly chop the half cup of fresh cilantro leaves and stems, then add them to the mixing bowl.
5. Finely dice the quarter of a red onion into small pieces to distribute flavor evenly, and incorporate it into the bowl.
6. Juice the two limes directly into a small separate bowl or measuring cup to catch any seeds.
7. Whisk the lime juice with the two tablespoons of olive oil, one teaspoon of ground cumin, half teaspoon of chili powder, and generous pinch of salt until fully combined.
8. Pour the dressing over the bean and vegetable mixture in the large bowl.
9. Gently toss all ingredients together with a large spoon or spatula until everything is evenly coated with the dressing, being careful not to mash the avocado.
10. Taste a small spoonful and adjust seasoning with an extra pinch of salt only if needed, then serve immediately or refrigerate.
Zesty lime and earthy cumin create a bright flavor base that lets the creamy avocado and hearty beans shine. For a creative twist, serve this salad over crisp romaine lettuce as a main dish or scoop it into warm tortillas for instant vegetarian tacos.
Charro Beans with Chorizo
Haven’t you ever craved a hearty, flavorful bean dish that comes together with minimal fuss? Charro beans with chorizo delivers exactly that—a comforting Mexican-inspired meal where smoky chorizo infuses every bite with rich, savory depth. Let’s walk through this simple recipe step by step so you can enjoy it tonight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon of olive oil
– 8 ounces of Mexican chorizo, casings removed
– 1 small yellow onion, diced
– 2 cloves of garlic, minced
– 2 (15-ounce) cans of pinto beans, drained and rinsed
– 1 (14.5-ounce) can of diced tomatoes, with their juices
– 1 cup of chicken broth
– A splash of water, if needed
– A couple of fresh cilantro sprigs, chopped
Instructions
1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat until it shimmers, about 1 minute.
2. Add 8 ounces of Mexican chorizo to the pot, breaking it into small pieces with a wooden spoon as it cooks for 5–7 minutes until browned and crumbly.
3. Stir in 1 small diced yellow onion and cook for 4–5 minutes until softened and translucent, scraping up any browned bits from the bottom for extra flavor.
4. Add 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them to avoid bitterness.
5. Pour in 2 drained and rinsed cans of pinto beans, 1 can of diced tomatoes with juices, and 1 cup of chicken broth, stirring to combine all ingredients evenly.
6. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low and let it cook uncovered for 15 minutes, stirring occasionally to prevent sticking.
7. Check the consistency after 15 minutes; if it’s too thick, add a splash of water and simmer for another 2–3 minutes until it reaches your desired thickness.
8. Remove the pot from the heat and stir in a couple of chopped fresh cilantro sprigs just before serving to keep their color vibrant.
Vividly creamy beans mingle with the smoky, spicy chorizo in this dish, creating a texture that’s both hearty and spoonable. Serve it over rice for a complete meal, or scoop it up with warm tortillas for a casual, satisfying dinner that’s sure to become a weeknight favorite.
Chipotle Black Bean Soup
Venturing into a warm, comforting bowl of homemade soup doesn’t require fancy skills—just a few simple steps and pantry staples. This Chipotle Black Bean Soup is a hearty, smoky, and deeply satisfying meal that comes together with minimal fuss, perfect for a cozy weeknight dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of tablespoons of olive oil
– One medium yellow onion, chopped
– Three cloves of garlic, minced
– Two 15-ounce cans of black beans, drained and rinsed
– Four cups of vegetable broth
– One 14.5-ounce can of diced tomatoes
– One to two chipotle peppers in adobo sauce, minced (adjust for your heat preference)
– A teaspoon of ground cumin
– A splash of lime juice (about a tablespoon)
– A handful of fresh cilantro, chopped (for garnish)
– A dollop of sour cream (for serving)
Instructions
1. Heat a couple of tablespoons of olive oil in a large pot over medium heat for about 1 minute, until it shimmers lightly.
2. Add one chopped medium yellow onion and cook for 5–7 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in three minced cloves of garlic and cook for 1 minute more, just until fragrant—be careful not to let it burn.
4. Pour in four cups of vegetable broth, two cans of drained and rinsed black beans, one can of diced tomatoes, one to two minced chipotle peppers, and a teaspoon of ground cumin.
5. Bring the mixture to a boil over high heat, which should take about 3–4 minutes.
6. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld together.
7. Use an immersion blender to partially blend the soup right in the pot for 30 seconds, leaving some beans whole for texture—if you don’t have one, transfer half to a regular blender, blend, and return it to the pot.
8. Stir in a splash of lime juice (about a tablespoon) and cook for 2 more minutes to warm it through.
9. Ladle the soup into bowls and top with a handful of chopped fresh cilantro and a dollop of sour cream.
Hearty and smoky, this soup boasts a velvety texture with chunks of beans for a satisfying bite. The chipotle adds a gentle kick that pairs perfectly with the cool sour cream—try serving it with warm tortilla chips for an extra crunch, or over rice for a more substantial meal.
Mexican Bean and Cheese Burritos
Bursting with hearty flavors and simple enough for a weeknight, these Mexican bean and cheese burritos come together quickly with pantry staples. Let’s walk through each step methodically so you can assemble a satisfying meal with confidence.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– A 15-ounce can of black beans, drained and rinsed
– A cup of shredded Monterey Jack cheese
– Four large flour tortillas (about 10-inch size)
– A tablespoon of olive oil
– Half of a yellow onion, finely diced
– A couple of cloves of garlic, minced
– A teaspoon of ground cumin
– A splash of water (about 2 tablespoons)
– Salt, to season as you go
Instructions
1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until it turns soft and translucent, about 5 minutes.
3. Stir in the minced garlic and ground cumin, cooking for 30 seconds until fragrant—be careful not to burn the garlic.
4. Tip: Rinsing the black beans removes excess sodium and helps them hold their shape better in the filling.
5. Add the drained black beans to the skillet along with a splash of water, using a fork to mash about half of the beans for a creamy yet chunky texture.
6. Cook the bean mixture for 3-4 minutes, stirring frequently, until heated through and slightly thickened; season with a pinch of salt.
7. Warm the flour tortillas in a dry skillet over low heat for 20 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds to make them pliable.
8. Tip: Warming the tortillas prevents them from cracking when you roll the burritos.
9. Lay a tortilla flat and spoon a quarter of the bean mixture down the center, leaving a 2-inch border at the top and bottom.
10. Sprinkle a quarter of the shredded Monterey Jack cheese evenly over the beans.
11. Fold the sides of the tortilla inward over the filling, then roll tightly from the bottom to enclose everything.
12. Tip: For a crispier exterior, you can lightly brush the rolled burritos with oil and pan-fry them in the same skillet for 2 minutes per side until golden.
13. Repeat steps 9-11 with the remaining tortillas, filling, and cheese.
14. Serve the burritos immediately while warm and melty.
Unwrap one of these burritos to find a gooey, cheesy center wrapped in a soft tortilla, with the earthy beans and cumin offering a comforting depth. They’re perfect as is or sliced in half for a quick lunch, and you can amp them up with a dollop of sour cream or a drizzle of hot sauce for extra zing.
Spicy Mexican Bean Chili
Crafting a comforting pot of Spicy Mexican Bean Chili is simpler than you might think—just follow these straightforward steps, and you’ll have a hearty, flavorful meal ready to warm you up on any chilly evening. This recipe builds layers of flavor with basic pantry staples, making it perfect for beginners looking to master a classic dish. Let’s get started with the ingredients and methodical instructions below.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large onion, diced
– Three cloves of garlic, minced
– One pound of ground beef
– Two tablespoons of chili powder
– One teaspoon of ground cumin
– A 15-ounce can of diced tomatoes
– Two 15-ounce cans of kidney beans, drained and rinsed
– Four cups of beef broth
– A splash of water if needed
– Salt to season
Instructions
1. Heat a couple of tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Add one large diced onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in three minced garlic cloves and cook for 1 minute until fragrant—be careful not to burn it, as this can make the chili bitter.
4. Add one pound of ground beef to the pot, breaking it up with a spoon, and cook for 6-8 minutes until it’s browned and no longer pink.
5. Sprinkle in two tablespoons of chili powder and one teaspoon of ground cumin, stirring well to coat the meat and vegetables evenly for about 1 minute to toast the spices and enhance their flavor.
6. Pour in one 15-ounce can of diced tomatoes with their juices, two 15-ounce cans of drained and rinsed kidney beans, and four cups of beef broth, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover the pot with a lid, and let it simmer for 30 minutes, stirring every 10 minutes to prevent sticking—if it gets too thick, add a splash of water to adjust the consistency.
8. After simmering, taste the chili and season with salt as needed, then remove it from the heat.
Dive into this chili to enjoy its rich, thick texture and bold, spicy kick from the toasted cumin and chili powder. Serve it hot in bowls, topped with shredded cheese or a dollop of sour cream for a creamy contrast, or spoon it over rice for a heartier meal that’s sure to satisfy.
Bean and Cheese Enchiladas
Whether you’re craving a comforting weeknight dinner or need a crowd-pleasing dish for a gathering, these bean and cheese enchiladas are a flavorful solution that comes together with simple ingredients. We’ll walk through each step methodically, so even if you’re new to Mexican-inspired cooking, you’ll end up with a delicious, bubbly casserole. Let’s get started with the basics you’ll need.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of 15-ounce cans of black beans, rinsed and drained
– A 15-ounce can of refried beans
– A splash of vegetable oil, about 2 tablespoons
– A medium yellow onion, finely chopped
– A couple of cloves of garlic, minced
– A 10-ounce can of red enchilada sauce
– A cup of shredded Monterey Jack cheese
– A cup of shredded cheddar cheese
– A dozen 6-inch corn tortillas
– A pinch of salt
– A pinch of black pepper
Instructions
1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
3. Add the chopped onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Tip: To prevent the garlic from burning, add it after the onion has softened and keep the heat at medium.
6. Add the rinsed black beans and refried beans to the skillet, mixing well to combine with the onion and garlic.
7. Season the bean mixture with a pinch of salt and black pepper, then remove from heat and set aside.
8. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds to make them pliable and prevent cracking.
9. Spread a thin layer of enchilada sauce, about 1/4 cup, on the bottom of a 9×13-inch baking dish to prevent sticking.
10. Spoon about 1/3 cup of the bean mixture onto the center of each tortilla, rolling it tightly and placing it seam-side down in the dish.
11. Tip: Don’t overfill the tortillas to avoid leaks; a heaping spoonful is perfect for easy rolling.
12. Pour the remaining enchilada sauce evenly over the rolled tortillas in the dish.
13. Sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the top of the enchiladas.
14. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly and the edges are lightly golden.
15. Tip: For a crispier top, broil for the last 2-3 minutes, but watch closely to prevent burning.
16. Remove from the oven and let cool for 5 minutes before serving to allow the filling to set.
Hearty and satisfying, these enchiladas boast a creamy bean filling with a tangy sauce and gooey cheese that melts into every bite. Serve them with a dollop of sour cream or a fresh avocado slice for added richness, or pair with a crisp salad to balance the warmth.
Red Kidney Bean Tamales
Venturing into tamale-making might seem daunting, but these Red Kidney Bean Tamales are a fantastic beginner-friendly project that yields a hearty, satisfying meal perfect for cozy nights or casual gatherings. Let’s walk through the process together, step by step, so you can confidently assemble these flavorful bundles.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 90 minutes
Ingredients
– 2 cups of masa harina (the special corn flour for tamales)
– 1 ½ cups of warm chicken or vegetable broth
– ⅔ cup of lard or vegetable shortening, at room temperature
– 1 teaspoon of baking powder
– 1 teaspoon of salt
– A 15-ounce can of red kidney beans, drained and rinsed
– A couple of cloves of garlic, minced
– 1 small onion, finely chopped
– 2 tablespoons of vegetable oil
– A splash of water
– 1 package of dried corn husks, soaked in warm water until pliable
– Your favorite salsa or hot sauce for serving
Instructions
1. Soak the corn husks in a large bowl of warm water for about 30 minutes until they are soft and flexible, which prevents tearing when you wrap the tamales.
2. In a skillet over medium heat, warm 2 tablespoons of vegetable oil and sauté the finely chopped onion and minced garlic for 5 minutes until fragrant and translucent.
3. Add the drained red kidney beans to the skillet with a splash of water, mashing them slightly with a fork to create a chunky paste, then cook for another 5 minutes and set aside to cool.
4. In a large mixing bowl, beat ⅔ cup of lard with an electric mixer on medium speed for 3 minutes until light and fluffy, which helps create a tender tamale dough.
5. Gradually mix in 2 cups of masa harina, 1 teaspoon of baking powder, and 1 teaspoon of salt into the beaten lard until well combined.
6. Slowly pour in 1 ½ cups of warm broth while stirring continuously to form a smooth, spreadable dough that holds its shape when pressed.
7. Drain the soaked corn husks and pat them dry with a clean towel to remove excess water, which ensures the dough adheres properly.
8. Spread about 2 tablespoons of the masa dough onto the center of a corn husk, leaving a 1-inch border at the top and sides.
9. Spoon 1 tablespoon of the kidney bean mixture down the center of the dough on the husk.
10. Fold the sides of the husk inward to enclose the filling, then fold the bottom up to create a neat packet, tying it with a strip of husk if desired for extra security.
11. Stand the tamales upright in a steamer basket over simmering water, making sure the open ends are facing up to prevent filling from leaking out.
12. Cover the steamer with a lid and steam the tamales over medium-low heat for 90 minutes, checking occasionally to add more water if needed to maintain steam.
13. Remove a tamale after 90 minutes to test for doneness; it should easily pull away from the husk when cooked through.
14. Let the tamales rest for 10 minutes before serving to allow them to set and develop their full texture.
Just out of the steamer, these tamales boast a soft, pillowy masa that contrasts beautifully with the hearty, slightly chunky kidney bean filling, offering a comforting earthy flavor. For a creative twist, top them with a drizzle of tangy salsa or a dollop of crema to add a bright, creamy element that complements the richness perfectly.
Mexican Bean and Rice Casserole
Now, let’s make a comforting Mexican Bean and Rice Casserole that’s perfect for busy weeknights. This hearty dish layers familiar flavors into a satisfying one-pan meal that even beginners can master with simple steps. You’ll love how the ingredients meld together while baking.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tablespoon of olive oil
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 pound of ground beef
– 1 packet of taco seasoning (about 2 tablespoons)
– 1 can (15 ounces) of black beans, rinsed and drained
– 1 can (15 ounces) of corn, drained
– 1 can (10 ounces) of diced tomatoes with green chilies
– 1 cup of uncooked long-grain white rice
– 2 cups of chicken broth
– 1 cup of shredded cheddar cheese
– A couple of green onions, sliced for garnish
– A splash of water if needed
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat for about 1 minute until shimmering.
3. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
5. Add 1 pound of ground beef to the skillet, breaking it up with a spoon, and cook for 6-8 minutes until browned and no longer pink.
6. Sprinkle 1 packet of taco seasoning over the beef mixture, stirring to coat evenly, and cook for 1 minute to toast the spices.
7. Pour in 1 can of rinsed black beans, 1 can of drained corn, and 1 can of diced tomatoes with green chilies, stirring to combine.
8. Add 1 cup of uncooked rice and 2 cups of chicken broth, bringing the mixture to a simmer over medium-high heat.
9. Tip: If the mixture looks dry, add a splash of water to help the rice cook evenly.
10. Once simmering, cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
11. Bake for 25 minutes at 375°F (190°C), then remove the cover and check if the rice is tender and liquid is absorbed.
12. Tip: If the rice isn’t fully cooked, cover and bake for an additional 5-10 minutes until done.
13. Sprinkle 1 cup of shredded cheddar cheese evenly over the top of the casserole.
14. Return the skillet to the oven, uncovered, and bake for 5 more minutes until the cheese is melted and bubbly.
15. Tip: For a golden-brown cheese crust, broil for 1-2 minutes at the end, watching closely to prevent burning.
16. Remove the skillet from the oven and let it rest for 5 minutes to set before serving.
17. Garnish with sliced green onions for a fresh finish.
What emerges is a casserole with fluffy rice, tender beans, and savory beef in every bite, all hugged by melted cheese. The slight kick from the tomatoes adds depth, making it a crowd-pleaser that’s even better topped with sour cream or served alongside a crisp salad for contrast.
Slow Cooker Borracho Beans
These slow cooker borracho beans are the ultimate hands-off comfort food—perfect for busy weeknights when you want a hearty, flavorful meal without hovering over the stove. They simmer away while you tackle your to-do list, filling your kitchen with an irresistible aroma that promises a satisfying dinner. Think of them as a warm, savory hug in a bowl, with just enough kick to keep things interesting.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1 pound of dried pinto beans, rinsed and picked over for any little stones
– 1 large yellow onion, diced into roughly ½-inch pieces
– 4 cloves of garlic, minced nice and fine
– 1 jalapeño, seeds removed and diced (unless you like it extra spicy!)
– 6 cups of low-sodium chicken broth (or veggie broth for a vegetarian twist)
– 12 ounces of your favorite lager beer—a light Mexican lager works great here
– 1 (14.5-ounce) can of fire-roasted diced tomatoes, with all their juices
– 1 tablespoon of ground cumin
– 2 teaspoons of dried oregano
– A couple of bay leaves
– A big pinch of kosher salt and freshly ground black pepper
– Optional for serving: a handful of chopped fresh cilantro, a squeeze of lime juice, and some crumbled queso fresco or cotija cheese
Instructions
1. Place the rinsed pinto beans, diced onion, minced garlic, and diced jalapeño into the bowl of your slow cooker.
2. Pour in the 6 cups of chicken broth and the 12 ounces of lager beer over the bean mixture.
3. Add the entire can of fire-roasted diced tomatoes, including the juices, to the slow cooker.
4. Sprinkle in the 1 tablespoon of ground cumin and 2 teaspoons of dried oregano directly over the liquid.
5. Drop in the 2 bay leaves, then season generously with a big pinch of kosher salt and freshly ground black pepper.
6. Give everything a very good stir with a large spoon to combine all the ingredients and distribute the spices evenly.
7. Cover the slow cooker with its lid and set it to cook on LOW heat for 6 hours. Tip: Resist the urge to lift the lid during cooking, as this lets out heat and can significantly increase the cooking time.
8. After 6 hours, carefully remove the lid. The beans should be tender and the liquid will have thickened into a rich, brothy sauce. Tip: To check for doneness, press a bean against the side of the pot with a spoon; it should mash easily.
9. Using a slotted spoon, fish out and discard the bay leaves.
10. Taste the beans and broth. Tip: This is your chance to adjust the seasoning—add more salt or pepper now if needed, as the flavors develop fully at this stage.
11. Ladle the hot borracho beans into bowls.
12. If using, garnish each serving with a sprinkle of chopped fresh cilantro, a squeeze of fresh lime juice, and a scattering of crumbled queso fresco.
Very tender and creamy, these beans have a deep, savory flavor from the slow simmer, with a subtle malty note from the beer and a gentle warmth from the jalapeño. Serve them over a bed of cilantro-lime rice for a complete meal, or scoop them up with warm tortillas for a simple, comforting feast.
Vegetarian Mexican Bean Stew
A hearty vegetarian Mexican bean stew is the perfect comforting meal for chilly evenings, combining protein-packed beans with vibrant vegetables and warm spices. Let’s walk through this simple recipe together, focusing on building layers of flavor step by step. You’ll be amazed at how easily it comes together in one pot.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, diced
– Four cloves of garlic, minced
– One red bell pepper, chopped
– Two teaspoons of ground cumin
– One teaspoon of smoked paprika
– A 15-ounce can of black beans, rinsed and drained
– A 15-ounce can of pinto beans, rinsed and drained
– A 14.5-ounce can of diced tomatoes
– Four cups of vegetable broth
– A couple of tablespoons of tomato paste
– A splash of lime juice
– A handful of fresh cilantro, chopped
Instructions
1. Heat two tablespoons of olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. Stir in the minced garlic and chopped red bell pepper, cooking for another 3-4 minutes until fragrant.
4. Sprinkle in two teaspoons of ground cumin and one teaspoon of smoked paprika, toasting the spices for 30 seconds to release their oils and deepen the flavor.
5. Pour in the rinsed black beans, rinsed pinto beans, diced tomatoes with their juices, and four cups of vegetable broth.
6. Add two tablespoons of tomato paste, stirring well to dissolve it into the liquid.
7. Bring the stew to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes to allow the flavors to meld.
8. After simmering, stir in a splash of lime juice and the chopped cilantro, cooking for an additional 2 minutes.
9. Taste the stew and adjust seasoning if needed, then remove from heat.
Let this stew rest for 5 minutes before serving to thicken slightly. The result is a rich, slightly chunky texture with smoky, earthy notes from the beans and spices. Serve it over rice or with warm tortillas for a complete meal, and consider topping it with avocado slices or a dollop of sour cream for extra creaminess.
Bean and Beef Nachos
Gathering around a big platter of nachos is one of life’s simple pleasures, and this bean and beef version delivers that perfect combination of hearty comfort and customizable fun. Let’s walk through building these loaded nachos step-by-step so you can enjoy them with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A 1-pound package of ground beef
– A 15-ounce can of black beans, drained and rinsed
– A 10-ounce bag of tortilla chips
– A couple of cups of shredded cheddar cheese
– A 1/2 cup of your favorite salsa
– A 1/4 cup of sour cream
– A splash of vegetable oil
– A pinch of chili powder
– A pinch of ground cumin
– A pinch of salt
Instructions
1. Preheat your oven to 375°F (190°C) to get it ready for melting the cheese later.
2. Heat a splash of vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the 1-pound package of ground beef to the skillet, breaking it up with a spoon into small crumbles.
4. Cook the beef for 5-7 minutes, stirring occasionally, until it’s fully browned and no pink remains.
5. Stir in the drained and rinsed 15-ounce can of black beans, a pinch of chili powder, a pinch of ground cumin, and a pinch of salt.
6. Reduce the heat to low and let the mixture simmer for 3 minutes to blend the flavors, stirring once halfway through.
7. Arrange the 10-ounce bag of tortilla chips in a single layer on a large baking sheet to ensure even cooking.
8. Evenly spoon the beef and bean mixture over the chips, covering them as much as possible.
9. Sprinkle the couple of cups of shredded cheddar cheese over the top, making sure to get into all the nooks and crannies.
10. Bake in the preheated oven for 8-10 minutes, or until the cheese is fully melted and bubbly.
11. Remove the baking sheet from the oven and let it cool for 2 minutes to set slightly.
12. Drizzle the 1/2 cup of salsa and the 1/4 cup of sour cream over the nachos just before serving.
Perfectly layered, these nachos offer a satisfying crunch from the chips, a savory richness from the beef and beans, and a creamy tang from the toppings. For a fun twist, try serving them with extra bowls of salsa and sour cream on the side so everyone can customize their own perfect bite.
Three-Bean Mexican Salad
Diving into a vibrant, protein-packed salad doesn’t have to be complicated. This Three-Bean Mexican Salad is a refreshing, make-ahead dish that’s perfect for a quick lunch or a potluck side, and it comes together with minimal effort. Let’s walk through the simple steps to build layers of flavor and texture.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– A 15-ounce can of black beans, rinsed and drained
– A 15-ounce can of kidney beans, rinsed and drained
– A 15-ounce can of corn kernels, drained
– A couple of large tomatoes, diced
– One medium red onion, finely chopped
– A big handful of fresh cilantro, chopped
– The juice from two limes
– A quarter cup of olive oil
– A teaspoon of ground cumin
– A teaspoon of chili powder
– A good pinch of salt
– A splash of water if needed
Instructions
1. Place the rinsed black beans, kidney beans, and drained corn into a large mixing bowl.
2. Add the diced tomatoes and finely chopped red onion to the bowl.
3. Sprinkle the chopped cilantro over the bean and vegetable mixture.
4. In a small separate bowl, squeeze the juice from two limes.
5. Pour a quarter cup of olive oil into the bowl with the lime juice.
6. Add one teaspoon of ground cumin and one teaspoon of chili powder to the lime and oil mixture.
7. Add a good pinch of salt to the dressing ingredients.
8. Whisk the dressing ingredients together vigorously for about 30 seconds until they are fully combined and slightly emulsified; if it seems too thick, whisk in a splash of water to loosen it.
9. Pour the prepared dressing over the bean and vegetable mixture in the large bowl.
10. Using a large spoon or spatula, gently toss all the ingredients together until every bean and vegetable piece is evenly coated with the dressing.
11. Cover the bowl with plastic wrap or a lid and place it in the refrigerator to chill for at least 1 hour, which allows the flavors to meld beautifully.
Now you have a bright, zesty salad ready to enjoy. The beans and corn provide a satisfying, hearty bite, while the lime-cumin dressing adds a tangy, slightly smoky kick that’s incredibly refreshing. For a creative twist, serve it over a bed of crunchy romaine lettuce, stuff it into warm tortillas for quick wraps, or top it with sliced avocado for extra creaminess.
Conclusion
Delightful, isn’t it? This collection proves beans are the versatile, nutritious heart of Mexican cuisine. We hope it inspires your next kitchen adventure. Try a recipe, leave a comment with your favorite, and if you loved this roundup, please share it on Pinterest to spread the bean love!
