Mexican Black Beans

I came up with this recipe based on what ingredients I know are in Mexican dishes as well as based on what I just had in my apartment. It was quick and easy to make, and came out delicious. It was a great side dish to make with my tacos for dinner on a busy weeknight.

Prep Time: 5 Minutes

Cook Time: 10-15 Minutes

Servings: 4 people


  • One can of black beans
  • Half a yellow bell pepper, minced
  • Half a red bell pepper, minced
  • Half an orange bell pepper, minced
  • 1/8 c. yellow onion, minced
  • 2 Tbsp. garlic, minced
  • 2 Tbsp. lime juice
  • 1/4 c. chicken stock
  • 1 tsp. chili powder
  • Salt
  • Black pepper


In a small sauce pot, sweat the peppers, onions, and garlic. You do this by putting it on a medium heat and sprinkle some salt.

While the veggies sweat, drain the black beans.

Once the onions have changed to almost a translucent color, add the chili powder. Mix to combine.

Mix in the beans, then add the chicken stock and lime juice. Add some black pepper and stir.

Cover the pot completely with the heat on medium high. Every few minutes, stir to make sure no beans are stuck to the bottom. You want to have it somewhere in between a simmer and a boil so the liquid thickens up. Be careful not to squish the beans. You don’t want bean paste.

Once it’s at a consistency you prefer, take off the heat and serve with shredded cheese on top. The cheese should melt from the heat, making it even more delicious.


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