35+ Mouthwatering Authentic Mexican Black Bean Recipes That Will Transform Your Meals

Black beans are a staple in Mexican cuisine, known for their versatility, earthy flavor, and rich nutritional benefits.

Whether you enjoy them in savory stews, crispy sopes, or simply as a hearty side dish, black beans can transform any meal into a flavorful experience.

Mexican chefs have long embraced the power of black beans, infusing them with rich spices, tender meats, fresh herbs, and vegetables to create dishes that are both satisfying and full of tradition.

If you’re a fan of Mexican food or simply looking to add more plant-based meals to your repertoire, you’re in the right place.

In this blog post, we’ve compiled over 35 authentic Mexican black bean recipes that will elevate your cooking game.

From classic frijoles negros to innovative new takes on this beloved ingredient, you’ll find a recipe for every occasion and palate.

Get ready to explore the rich and diverse world of Mexican black beans!

35+ Mouthwatering Authentic Mexican Black Bean Recipes That Will Transform Your Meals

Mexican black beans are not only delicious but also an incredibly versatile ingredient that can be used in a variety of dishes.

Whether you’re looking for a hearty main dish, a side to complement your meal, or a creative take on traditional recipes, there’s a black bean dish for everyone.

The 35+ authentic Mexican black bean recipes we’ve shared here are just the beginning of what this incredible ingredient can offer.

From comforting stews and salsas to sizzling grilled beans and baked delights, Mexican black beans never fail to impress.

So, the next time you’re in the kitchen, try one of these recipes and discover just how delicious and fulfilling this simple, yet powerful ingredient can be.

Frijoles Negros a la Mexicana (Mexican Black Beans)

Frijoles Negros a la Mexicana is a classic dish that combines simple, everyday ingredients to create a flavorful and hearty side dish. These black beans are cooked with onions, garlic, tomatoes, and a blend of Mexican spices. Perfect as a side dish to accompany tacos, enchiladas, or grilled meats, this dish is both comforting and versatile.

Ingredients:

• 2 cups dried black beans (soaked overnight)
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 tablespoon ground cumin
• 1/2 teaspoon chili powder
• 1 bay leaf
• 1/4 teaspoon salt, or to taste
• 4 cups water
• Fresh cilantro for garnish (optional)

Instructions:

1. Rinse the soaked beans thoroughly. In a large pot, add the beans and water. Bring it to a boil over medium heat.
2. Lower the heat and simmer, covered, for about 45 minutes to 1 hour, or until beans are tender. (Check occasionally and add more water if needed.)
3. While the beans cook, heat the vegetable oil in a skillet over medium heat. Add the onion and sauté until softened, about 5 minutes.
4. Add the garlic, tomatoes, cumin, chili powder, and bay leaf. Cook for another 5 minutes, stirring occasionally until the tomatoes break down and release their juices.
5. Once the beans are tender, add the sautéed tomato-onion mixture to the pot of beans. Stir to combine and simmer together for an additional 10 minutes. Add salt to taste.
6. Garnish with fresh cilantro if desired before serving.

Frijoles Negros a la Mexicana is a staple in Mexican cuisine that elevates the humble black bean to a whole new level. The fragrant sautéed onions, garlic, and tomatoes infuse the beans with rich flavors while the cumin and chili powder add a subtle spice. Whether served as a side dish or a main vegetarian entrée, this dish is simple, delicious, and nourishing. It pairs wonderfully with various Mexican meals, making it an essential part of your cooking repertoire.

Frijoles Negros Refritos (Mexican Refried Black Beans)

Frijoles Negros Refritos are an essential part of many Mexican meals. These creamy refried black beans are cooked with aromatic ingredients like onions, garlic, and lard, giving them a rich, savory flavor. Perfect for tacos, burritos, or as a side dish to a variety of main courses, refried beans are both comforting and flavorful.

Ingredients:

• 2 cups cooked black beans (with their cooking liquid)
• 2 tablespoons lard or vegetable oil
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 cup broth (vegetable or chicken)
• Salt and pepper to taste

Instructions:

1. Heat the lard or oil in a large skillet over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
2. Add the garlic, cumin, and chili powder, and cook for another 1-2 minutes until fragrant.
3. Add the cooked black beans along with some of their cooking liquid (about 1/2 to 1 cup). Stir to combine.
4. Using a potato masher or the back of a spoon, mash the beans until they are a smooth paste with some small chunks remaining. If the mixture feels too thick, add the broth to loosen it up.
5. Continue to cook and mash for 5-7 minutes, stirring occasionally, until the beans are creamy and slightly caramelized on the bottom.
6. Season with salt and pepper to taste before serving.

Frijoles Negros Refritos are an absolute comfort food, and they elevate any Mexican meal with their deep, savory flavor. The beans’ creamy texture, combined with the aromatic seasonings of cumin and garlic, creates a perfect side dish that enhances the overall meal. You can enjoy them in tacos, burritos, as a dip, or even as a topping for rice. This recipe captures the essence of authentic Mexican cooking, making it an indispensable addition to any home cook’s repertoire.

Sopa de Frijoles Negros (Mexican Black Bean Soup)

Sopa de Frijoles Negros is a comforting and nourishing soup that is perfect for a cozy dinner. This dish brings together the earthy flavor of black beans with the freshness of cilantro, tomatoes, and spices. A traditional Mexican soup, it can be enjoyed on its own or paired with a side of warm tortillas. The hearty texture and rich taste make it a satisfying meal.

Ingredients:

• 2 cups dried black beans (soaked overnight)
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 tablespoon ground cumin
• 1/2 teaspoon chili powder
• 4 cups vegetable broth (or water)
• 1 bay leaf
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Drain and rinse the soaked black beans. In a large pot, combine the beans and vegetable broth (or water) and bring to a boil.
2. Reduce the heat, cover, and simmer for about 45 minutes to 1 hour, or until the beans are tender. Check occasionally, adding more water if needed.
3. While the beans cook, heat the oil in a separate pan over medium heat. Add the onion and sauté until softened, about 5 minutes.
4. Add the garlic, tomatoes, cumin, and chili powder, and cook for another 5-7 minutes until the tomatoes have broken down and released their juices.
5. Once the beans are cooked, add the sautéed mixture to the pot with the beans. Stir and simmer for an additional 10-15 minutes, letting the flavors meld together.
6. Season with salt and pepper to taste. Before serving, garnish with chopped cilantro and serve with lime wedges for an extra burst of freshness.

Sopa de Frijoles Negros is the ultimate Mexican comfort food. The soft, velvety beans combined with aromatic spices create a flavorful soup that’s both nourishing and satisfying. Topped with fresh cilantro and a squeeze of lime, it’s a meal that will leave you feeling cozy and content. Whether you’re having it as a main dish or a starter, this soup is perfect for cold evenings or anytime you’re craving the deep, earthy flavors of Mexican cuisine. Enjoy it with a side of crispy tortilla chips for added crunch!

Ensalada de Frijoles Negros (Mexican Black Bean Salad)

Ensalada de Frijoles Negros is a refreshing and healthy Mexican salad that combines the earthy flavor of black beans with bright, zesty ingredients. Perfect for a light lunch, side dish, or even a potluck, this salad is packed with flavor from fresh vegetables like tomatoes, bell peppers, and cilantro, while the tangy lime dressing brings everything together beautifully.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 medium tomato, diced
• 1/2 red onion, finely chopped
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• Juice of 1 lime
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 teaspoon chili powder (optional for extra spice)

Instructions:

1. In a large bowl, combine the cooked black beans, diced tomato, red onion, corn kernels, red bell pepper, and chopped cilantro.
2. In a separate small bowl, whisk together the olive oil, lime juice, cumin, salt, pepper, and chili powder (if using).
3. Pour the dressing over the bean mixture and toss gently to combine.
4. Taste and adjust the seasoning with more salt, pepper, or lime juice if needed.
5. Chill the salad for about 30 minutes in the refrigerator before serving to let the flavors meld together.

Ensalada de Frijoles Negros is a vibrant and flavorful dish that’s perfect for warm days or any occasion when you need a quick and healthy meal. The sweetness of the corn, the crunch of the bell pepper, and the tang of the lime dressing perfectly complement the richness of the black beans. This salad can be enjoyed on its own or as a side to grilled meats or tacos. It’s easy to make, full of fresh ingredients, and guaranteed to be a crowd-pleaser!

Tacos de Frijoles Negros (Black Bean Tacos)

Tacos de Frijoles Negros are a delicious vegetarian taco option that’s full of flavor. These tacos combine savory black beans with a mix of fresh toppings, including tangy salsa, creamy avocado, and a hint of lime. Whether you’re looking for a meat-free meal or just craving a simple yet satisfying taco, these black bean tacos are the perfect choice.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 tablespoon vegetable oil
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 6 small corn or flour tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup salsa (store-bought or homemade)
• Lime wedges for serving

Instructions:

1. Heat the oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes.
2. Add the garlic, cumin, chili powder, salt, and pepper, and cook for another 1-2 minutes until fragrant.
3. Stir in the cooked black beans and mash them slightly with a potato masher or the back of a spoon, leaving some beans intact for texture. Cook for 5-7 minutes, allowing the flavors to combine and the mixture to heat through.
4. While the beans are cooking, warm the tortillas in a dry skillet or microwave.
5. To assemble the tacos, spoon the black bean mixture onto the tortillas, then top with slices of avocado, fresh cilantro, and a spoonful of salsa.
6. Serve with lime wedges for squeezing over the tacos.

Tacos de Frijoles Negros are a simple, flavorful dish that proves you don’t need meat to make an amazing taco. The creamy texture of the black beans pairs perfectly with the freshness of avocado, the bright kick of salsa, and the citrusy zing from the lime. These tacos are perfect for a quick weeknight meal, a casual get-together, or even a vegetarian-friendly addition to a taco night. They’re easy to make, satisfying, and bursting with fresh, authentic Mexican flavors.

Frijoles Negros con Arroz (Black Beans with Rice)

Frijoles Negros con Arroz is a classic and filling dish that pairs tender black beans with fluffy, seasoned rice. This combination is a staple in many Mexican households and offers a perfect balance of protein, fiber, and carbohydrates. It’s a great option for a complete meal on its own or as a side dish to your favorite Mexican entrees.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 cup white rice
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 cup tomato sauce or chopped tomatoes
• 2 cups vegetable broth (or water)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Stir in the cumin and chili powder, cooking for an additional minute until fragrant.
3. Add the rice to the skillet and cook, stirring constantly, for about 2-3 minutes, allowing the rice to lightly toast and absorb the flavors.
4. Pour in the vegetable broth and tomato sauce (or chopped tomatoes), bring the mixture to a boil, and then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
5. While the rice is cooking, heat the remaining tablespoon of oil in a separate pot over medium heat. Add the cooked black beans and warm them through for 5-7 minutes, adding a pinch of salt and pepper to taste.
6. Once the rice is done, fluff it with a fork and serve alongside the black beans. Garnish with fresh cilantro before serving.

Frijoles Negros con Arroz is a comforting, flavorful dish that offers a satisfying and balanced meal. The savory, well-seasoned rice pairs perfectly with the hearty black beans, creating a fulfilling combination that is both nutritious and delicious. Whether served as a stand-alone meal or as a side to grilled meats or tacos, this dish is an ideal addition to your Mexican culinary repertoire. It’s simple, affordable, and offers a taste of authentic Mexican home cooking that will leave you feeling full and content.

Frijoles Negros con Chorizo (Black Beans with Chorizo)

Frijoles Negros con Chorizo is a rich, flavorful dish that combines the earthy taste of black beans with the spicy, savory flavor of Mexican chorizo. This hearty dish is perfect for those who enjoy a bit of heat and depth in their meals. The beans absorb the aromatic spices from the chorizo, creating a deliciously savory combination that can be served as a main dish or alongside your favorite Mexican entrees.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 8 oz Mexican chorizo (removed from casing)
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat. Add the chorizo and cook, breaking it up with a spoon, until it starts to brown and becomes crispy, about 6-7 minutes.
2. Add the chopped onion and garlic to the skillet and cook until softened, about 4-5 minutes.
3. Stir in the cumin and chili powder, then add the cooked black beans. Stir everything together, allowing the flavors to combine for about 5 minutes.
4. Taste and adjust seasoning with salt and pepper as needed.
5. Garnish with freshly chopped cilantro before serving.

Frijoles Negros con Chorizo is a bold and comforting dish that combines the best of Mexican flavors. The richness of the chorizo adds depth and spiciness to the beans, making this a filling and satisfying meal. Serve it with tortillas, rice, or even as a topping for tacos or nachos. Whether you’re looking for a flavorful vegetarian dish or want to add a little meat, this combination will quickly become a favorite in your home.

Frijoles Negros a la Oaxaqueña (Oaxacan-Style Black Beans)

Frijoles Negros a la Oaxaqueña is a variation of the classic Mexican black beans, inspired by the traditional flavors of Oaxaca. This dish features a rich combination of smoky, earthy flavors from ingredients like pasilla chiles, epazote, and roasted garlic. The beans are simmered slowly, allowing the spices and herbs to infuse them, resulting in a dish that’s both aromatic and comforting.

Ingredients:

• 2 cups dried black beans (soaked overnight)
• 1 tablespoon vegetable oil
• 1 pasilla chile, seeds removed
• 1 tablespoon epazote (fresh or dried)
• 1 small onion, chopped
• 2 cloves garlic, roasted and minced
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 4 cups water or vegetable broth
• Salt to taste

Instructions:

1. Rinse the soaked black beans and add them to a large pot with 4 cups of water or vegetable broth. Bring to a boil over medium heat, then reduce the heat and simmer, covered, for about 45 minutes to 1 hour, until the beans are tender.
2. While the beans cook, heat the oil in a skillet over medium heat. Add the pasilla chile and toast it for about 1 minute, turning it gently to prevent burning. Remove the chile from the skillet and set it aside to cool, then crumble it into small pieces.
3. In the same skillet, add the chopped onion and sauté until soft, about 5 minutes. Stir in the minced roasted garlic, cumin, chili powder, and crumbled pasilla chile. Cook for another 2 minutes until fragrant.
4. Once the beans are tender, add the sautéed mixture, epazote, and salt to the pot of beans. Stir and let the flavors meld together for another 10 minutes.
5. Taste and adjust seasoning with more salt or epazote if needed. Serve with a side of tortillas or rice.

Frijoles Negros a la Oaxaqueña offers a unique and rich flavor profile with smoky, earthy undertones. The pasilla chile and epazote bring an authentic touch that elevates the beans, making it a perfect side dish to accompany grilled meats or as a vegetarian entrée. This Oaxacan-style dish is a beautiful example of how regional Mexican flavors can transform a simple ingredient into something extraordinary. Whether you’re a fan of Mexican cuisine or trying it for the first time, this dish will definitely leave a lasting impression.

Frijoles Negros al Horno (Baked Black Beans)

Frijoles Negros al Horno is a hearty baked black bean dish that’s both flavorful and easy to prepare. The beans are mixed with aromatic seasonings, then baked until tender and infused with rich flavors. This recipe is ideal for gatherings, as it can be prepared in advance and is perfect for serving large groups. It’s also a great option for a cozy meal that feels indulgent while still being simple.

Ingredients:

• 3 cups cooked black beans (or 2 cans, drained and rinsed)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 cup tomato sauce
• 1/2 cup vegetable broth
• 1/2 cup shredded cheese (cheddar or Oaxaca cheese)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Stir in the cumin, chili powder, and smoked paprika, and cook for another minute until fragrant.
4. Add the cooked black beans, tomato sauce, and vegetable broth. Stir to combine and bring to a simmer for 5 minutes. Season with salt and pepper to taste.
5. Transfer the bean mixture to a baking dish and top with shredded cheese.
6. Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly, and the beans are hot throughout.
7. Garnish with fresh cilantro before serving.

Frijoles Negros al Horno is a satisfying and flavorful dish that combines the comfort of baked beans with the richness of Mexican spices and melted cheese. The smoky cumin and chili powder, paired with the creamy beans, create a dish that’s perfect for a casual family dinner or a festive gathering. The crispy cheese topping adds a delightful texture, and the fresh cilantro brings a burst of freshness. This baked version of black beans is easy to prepare, and it’s a great way to serve up a crowd-pleasing dish with authentic Mexican flair.

Frijoles Negros con Puerco (Black Beans with Pork)

Frijoles Negros con Puerco is a traditional Mexican dish that combines the richness of black beans with the savory taste of pork. The pork adds a depth of flavor to the beans, creating a hearty and comforting meal. Often served with rice or tortillas, this dish is perfect for family gatherings or as a filling main dish for any occasion. The slow-cooked pork and beans meld together, making each bite flavorful and satisfying.

Ingredients:

• 2 cups dried black beans (soaked overnight)
• 1 lb pork shoulder or pork belly, cut into cubes
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 bay leaf
• 4 cups water or vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the pork cubes and brown on all sides, about 6-7 minutes.
2. Add the chopped onion and garlic to the pot and sauté for 4-5 minutes, until softened.
3. Stir in the chopped tomatoes, cumin, chili powder, and bay leaf. Cook for another 2-3 minutes, letting the tomatoes release their juices.
4. Add the soaked and drained black beans and water (or broth) to the pot. Bring to a boil, then reduce the heat to low and simmer for 1 to 1.5 hours, or until the pork is tender and the beans are fully cooked.
5. Season with salt and pepper to taste. If desired, garnish with fresh cilantro before serving.

Frijoles Negros con Puerco is a flavorful and satisfying dish that makes the most of two beloved ingredients in Mexican cooking: tender black beans and savory pork. The combination of slow-cooked pork and rich beans creates a hearty meal that pairs well with rice, tortillas, or even a side of pickled onions. This dish is perfect for a cozy family meal or a celebratory gathering, offering deep, comforting flavors that are sure to please any crowd.

Frijoles Negros con Plátano (Black Beans with Plantains)

Frijoles Negros con Plátano is a unique and delicious dish that brings together the sweet richness of ripe plantains and the earthy flavor of black beans. The combination of savory and sweet is a hallmark of many Mexican dishes, and this recipe is no exception. The plantains add a delightful texture and flavor, making this dish a perfect side or main course to pair with meats or tacos.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 2 ripe plantains, peeled and sliced into rounds
• 1 tablespoon vegetable oil
• 1/2 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon chili powder (optional)
• 1/2 cup vegetable broth or water
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat. Add the plantain slices and fry until golden and crispy on both sides, about 5 minutes per side. Remove from the skillet and set aside.
2. In the same skillet, add the chopped onion and cook until softened, about 4-5 minutes.
3. Add the garlic, cumin, cinnamon, and chili powder (if using), and cook for another 1-2 minutes until fragrant.
4. Stir in the cooked black beans and vegetable broth. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to combine and the beans to heat through.
5. Gently stir in the fried plantains and season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

Frijoles Negros con Plátano is a deliciously unique dish that offers a wonderful contrast of sweet and savory flavors. The tender, earthy black beans pair perfectly with the crispy sweetness of the fried plantains. This dish can be served as a main course for a light meal or as a side dish alongside meats or grilled vegetables. The warm spices, including cumin and cinnamon, bring a depth of flavor that makes this dish unforgettable. It’s a fantastic way to elevate your black beans with a touch of sweetness and texture.

Frijoles Negros con Verduras (Black Beans with Vegetables)

Frijoles Negros con Verduras is a wholesome and colorful Mexican dish that brings together black beans with a variety of fresh vegetables. This dish is not only packed with flavor but also full of nutrients, making it a healthy and satisfying meal. The vegetables are sautéed and cooked with the beans, infusing them with savory and vibrant flavors. It’s perfect for vegetarians or anyone looking for a light yet hearty meal.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 tablespoon olive oil
• 1 medium zucchini, chopped
• 1 medium bell pepper, chopped
• 1 medium carrot, peeled and diced
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced carrot, bell pepper, and zucchini. Sauté for 5-7 minutes, until the vegetables are tender and starting to brown.
2. Stir in the corn, cumin, smoked paprika, and cooked black beans. Cook for an additional 3-5 minutes, allowing the beans to heat through and the vegetables to become tender.
3. Season with salt and pepper to taste.
4. Garnish with fresh cilantro before serving.

Frijoles Negros con Verduras is a nutritious and vibrant dish that showcases the wonderful combination of fresh vegetables and hearty black beans. The vegetables add a satisfying crunch and natural sweetness, while the cumin and smoked paprika bring depth and warmth to the dish. This recipe is versatile and can be served as a main course for a vegetarian meal or as a side dish to complement other Mexican favorites like tacos, grilled meats, or enchiladas. Whether you’re looking for a light, healthy option or simply a flavorful meal, this dish is sure to delight.

Sopes de Frijoles Negros (Black Bean Sopes)

Sopes de Frijoles Negros are a traditional Mexican dish that features thick, round corn masa bases topped with creamy black beans, flavorful meats, and garnished with fresh toppings. The sopes are crispy on the edges and soft in the center, providing the perfect base for a variety of toppings. These sopes are an excellent appetizer, snack, or even a light meal, and they showcase the versatility of black beans in Mexican cuisine.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 2 tablespoons vegetable oil
• 1 cup masa harina (corn flour for tortillas)
• 1/4 teaspoon salt
• Water (as needed)
• 1/2 cup queso fresco, crumbled
• 1/4 cup sour cream or Mexican crema
• 1/4 cup fresh cilantro, chopped
• Salsa verde or red salsa, for drizzling
• Lime wedges for serving

Instructions:

1. To make the sopes, mix the masa harina and salt in a bowl. Gradually add water, a little at a time, until the dough comes together and is soft but not sticky.
2. Divide the dough into small balls (about the size of a golf ball) and flatten each ball into a thick round shape, about 3-4 inches in diameter.
3. Heat a non-stick skillet or griddle over medium heat. Cook each sope for 2-3 minutes per side until lightly golden and firm.
4. Once the sopes are cooked, pinch the edges of each round to form a small raised border around the perimeter.
5. Heat the black beans in a skillet with a little vegetable oil, mashing them slightly for texture, and season with salt to taste.
6. To assemble, spread a generous layer of black beans on each sope, then top with crumbled queso fresco, a dollop of sour cream or crema, and a sprinkle of fresh cilantro.
7. Drizzle with your favorite salsa and serve with lime wedges on the side.

Sopes de Frijoles Negros are a delicious and customizable dish that brings the flavors of Mexico to your table in a fun and interactive way. The crispy masa shell contrasts perfectly with the creamy, earthy black beans, while the toppings—such as queso fresco, sour cream, and salsa—add layers of flavor and texture. This dish is perfect for casual meals or family gatherings, and you can easily make it vegetarian or add meat to suit your preference. It’s a simple yet flavorful way to enjoy black beans and the savory richness of Mexican cuisine.

Frijoles Negros con Tocineta (Black Beans with Bacon)

Frijoles Negros con Tocineta is a flavorful, smoky dish that combines the richness of black beans with the savory, crispy goodness of bacon. The bacon adds depth to the beans, creating a hearty and satisfying meal. This recipe is a perfect side dish or a main dish when paired with rice and tortillas. The smoky bacon flavor, combined with the tender beans, is a comforting and indulgent twist on the classic Mexican black beans.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 4 slices of bacon, chopped
• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/2 cup vegetable broth or water
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the rendered bacon fat in the skillet.
2. Add the vegetable oil to the skillet with the bacon fat and sauté the chopped onion until softened, about 4-5 minutes.
3. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Stir in the cooked black beans, cumin, and smoked paprika. Add the vegetable broth or water and bring to a simmer. Cook for about 5-7 minutes, allowing the flavors to combine.
5. Stir in the crispy bacon, then season with salt and pepper to taste.
6. Garnish with fresh cilantro and serve warm.

Frijoles Negros con Tocineta is a savory and rich dish that offers the perfect combination of smoky, crispy bacon and tender, earthy black beans. The bacon adds a wonderful depth of flavor that elevates the beans, making this dish a true comfort food. Whether served as a side dish with grilled meats or as a main dish with rice, it’s sure to become a favorite in your household. The crispy bacon topping is an irresistible addition that gives this dish an extra layer of indulgence and flavor.

Frijoles Negros con Calabacitas (Black Beans with Zucchini)

Frijoles Negros con Calabacitas is a light and healthy Mexican dish that combines the earthiness of black beans with the fresh, mild flavor of zucchini. This dish is perfect for those seeking a nutritious, plant-based meal that’s both satisfying and flavorful. The zucchini adds a lovely texture and absorbs the savory seasoning from the beans, creating a perfectly balanced, delicious dish that’s ideal for any occasion.

Ingredients:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 2 medium zucchinis, sliced into rounds
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• 1/2 cup vegetable broth or water
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 4-5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the sliced zucchini and cook for about 5-7 minutes, until the zucchini is tender but still slightly crisp.
4. Add the cooked black beans, cumin, chili powder, and vegetable broth or water. Stir everything together and bring to a simmer. Cook for an additional 5 minutes to let the flavors combine.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

Frijoles Negros con Calabacitas is a light yet satisfying dish that brings together the nutritious goodness of black beans and zucchini. The zucchini adds a delicate texture and flavor that perfectly complements the earthiness of the beans, while the cumin and chili powder give it a warm, aromatic touch. This dish is ideal for a quick and healthy meal, and it pairs beautifully with rice, tortillas, or grilled meats. It’s a fantastic way to enjoy black beans while keeping things light, fresh, and flavorful.

Note: More recipes are coming soon!