Fast Mexican Black Beans

For Spanish please click here

Frijoles negros a la mexicana

Beans are one of my favorite foods, I grew up eating them almost every day and now I do the same with my family. Last week I wanted to make black beans for lunch but I didn’t have a lot of time, so I went to my pantry and the fridge to see what I had, and in just a few minutes I had a beautiful and delicious bowl of black beans.

This is a perfect recipe to make when you are in a hurry and need a fast, delicious and nutritious meal.  Just add a few warm tortillas and you are set.

Fast Mexican Black Beans

4 portions

  • 2 T olive oil
  • 1 small white onion, finely chopped
  • 1 serrano pepper, finely chopped
  • 1 (14.5 oz) can chopped tomatoes
  • 1 (15 oz) can black beans
  • 1 (11 oz) can of corn, drained
  • Salt & pepper to taste

With a medium sized pot over high heat, pour in the olive oil. When oil is hot, turn down the heat to medium-high and add the onion and serrano peppers. Stir constantly until onion is soft and then add the tomatoes. Let them cook for 5 minutes and then add the black beans (with juice) and the corn (drained).  Add salt and pepper to taste.  Cover the pot and let it simmer for 12-15 minutes until all flavors are deliciously combined.

That’s it!

Pour in bowls and add a few warm tortillas.

¡Buen Provecho!

This recipe is part of our annual 7 Weeks of Lenten Recipes 2016 event. Check out other yummy meatless recipes from my sister bloggers below and check out different Lenten recipes in Spanish underneath my Frijoles Negros a la Mexicana recipe here. And if you need other meatless recipe right now, check out one of these:

Also, check out our Pinterest Lenten recipes board here.

Sharing is caring!

Notify of

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Oldest Most Voted
Inline Feedbacks
View all comments

Great recipe. I followed the instructions exactly and it was really tasty. So fast and easy to make, low calories, and the ingredients are not expensive. I can have lunch on the leftovers the rest of the week. Thanks!


I made a modified, not so hot, version, this morning. This is absolutely delicious! Thank you so much for the inspiration. I can’t remember when I enjoyed a meal more!


Thank you very much for your recipies I’ll try it


I have been making black beans similar to this for years, so good!
I also make a cold version as follows:
1 can black beans, drained
1 can corn, drained
1 or 2 diced fresh jalapenos
Chili seasoning, to taste
Mix all the ingredients together and serve as a side dish.


You’re welcome Sylvia!

Shirley Byrd

What is a serrano pepper


PLEASE remember that these hot peppers can burn your fingers. Use gives or a plastic bag over your hands to protect them.

Would love your thoughts, please comment.x