Name: Creamy Mexican Black Beans with Cilantro and Cotija Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 Tablespoon Olive oil; ¼ medium Onion, diced small; 3 cloves garlic, peeled and minced; 2 (15.5 oz) cans black beans, drained and rinsed; 1 Tablespoon tomato paste; 1 Tablespoon chili powder; 1 teaspoon paprika; 1 teaspoon cumin; ½ teaspoon oregano; ½ teaspoon onion powder; ¼ teaspoon black pepper; 1 ½ cups low sodium vegetable or chicken broth; 2 Tablespoons fresh cilantro, chopped; 2-3 Tablespoons Cotija cheese, crumbled (to garnish)

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There is something truly irresistible about the Creamy Mexican Black Beans with Cilantro and Cotija Recipe that brings bold flavors and comforting textures together in perfect harmony. This dish is a celebration of simplicity and richness, featuring tender black beans enveloped in a luscious, spiced sauce, fresh bursts of cilantro, and the salty tang of cotija cheese. Whether you’re looking for a hearty side or a flavorful centerpiece, these beans deliver a vibrant taste of Mexico right to your table, offering warmth and satisfaction in every bite.

Ingredients You’ll Need

The image shows several ingredients placed on a white marbled surface. In the center, there is a white bowl filled with black beans. To the top left of the beans, a clear glass measuring cup contains a light yellow liquid. Around these central items, there are small bowls and containers with different ingredients: chopped onions in a white bowl, garlic pieces in a clear small bowl, mixed spices together in another clear small bowl, a red tube of tomato paste lying flat, and a metal container with a light brown powder. A bunch of fresh green cilantro rests at the bottom left of the arrangement. The lighting is bright and natural, and the scene is neat and clean. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its straightforward, well-balanced ingredients that are easy to find but pack a serious punch. Each element—from the earthy black beans to the fragrant spices and fresh herbs—plays a key role in building deep layers of flavor and that signature creamy texture.

Olive oil: Adds a subtle fruitiness and helps soften the onions for a flavorful base.
Onion: Provides a sweet and savory foundation when diced fine and sautéed.
Garlic: Infuses the beans with a warming aroma and enhances the overall depth.
Black beans: The star of the dish, offering protein, fiber, and a naturally creamy texture.
Tomato paste: Brings concentrated tomato flavor and a slight acidity that balances the spices.
Chili powder: Adds warmth and a mild heat that’s essential for Mexican-inspired dishes.
Paprika: Offers a smoky undertone that complements the beans beautifully.
Cumin: Contributes an earthy, nutty flavor central to Mexican cuisine.
Oregano: Gives a subtle herbaceous note that rounds out the spice blend.
Onion powder: Boosts the savory depth alongside fresh onion.
Black pepper: Adds just the right amount of bite and brightness.
Low sodium vegetable or chicken broth: Keeps the beans moist and melds all flavors into a creamy sauce.
Fresh cilantro: Offers a pop of freshness and vibrant green color at the end.
Cotija cheese: Crumbled on top for a salty, crumbly finish that perfectly contrasts the creamy beans.

How to Make Creamy Mexican Black Beans with Cilantro and Cotija Recipe

Step 1: Sauté the Aromatics

Start by heating the olive oil in a large skillet over medium heat. Once it’s shimmering, add the diced onion and cook until it becomes soft and slightly golden, about 4 to 6 minutes. This slow sautéing releases sweetness and builds the flavor base. Then, stir in the minced garlic and cook for just about a minute until fragrant but not browned—this delicate timing keeps the flavor bright rather than bitter.

Step 2: Combine Beans and Tomato Paste

Add the drained and rinsed black beans to the skillet along with the tomato paste. Stir gently and let the mixture cook together for about 30 seconds, allowing the tomato paste to bloom and coat the beans evenly. This step is crucial to deepen the richness of the dish before adding the spices.

Step 3: Spice It Up and Simmer

Sprinkle in chili powder, paprika, cumin, oregano, onion powder, and black pepper. Toss everything to coat the beans thoroughly in this vibrant blend. Pour in 1 cup of the broth and stir well, then bring the skillet to a low simmer. Let it cook uncovered for 10 minutes so the flavors can meld and the liquid starts to thicken, creating that signature creamy sauce.

Step 4: Finish Cooking to Perfect Creaminess

Pour in the remaining ½ cup of broth and continue simmering for another 7 to 9 minutes until most of the liquid is absorbed. The beans will thicken and become luxuriously creamy. If the sauce is too thick, add a splash more broth; if too thin, simmer a bit longer until you reach your ideal consistency. Remove from heat when perfect.

Step 5: Add Finishing Touches

Just before serving, sprinkle chopped fresh cilantro and crumbled cotija cheese over the beans. These final bursts of color and flavor turn a humble side dish into something truly special, balancing the creamy beans with fresh brightness and a salty tang.

How to Serve Creamy Mexican Black Beans with Cilantro and Cotija Recipe

A black round pan holds a layer of cooked black beans mixed with small bits of orange and brown, topped with small white cheese crumbles and chopped green herbs scattered evenly across. Two lime slices rest near the top edge of the pan on the beans. The pan is placed on a white marbled surface next to a red textured cloth and a black object. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The finishing garnishes are where the Creamy Mexican Black Beans with Cilantro and Cotija Recipe really come alive. Fresh chopped cilantro adds a lively contrast, while the crumbly cotija cheese lends a delightful salty pop that enhances every spoonful. A squeeze of lime juice or some thinly sliced radishes can add extra brightness and crunch if you want to get creative.

Side Dishes

These creamy black beans make a fantastic partner to grilled meats, roasted vegetables, or rice dishes. They work beautifully alongside tacos, enchiladas, or even as a hearty addition to a Mexican-inspired grain bowl. Their rich texture and bold flavors elevate any meal, making them the perfect go-to side dish that complements just about anything.

Creative Ways to Present

For a casual dinner party or family meal, serve the beans in a rustic bowl with cilantro and cotija sprinkled on top, alongside warm tortillas and a selection of salsas. You can also get playful and stuff the beans into roasted peppers or use them as a base layer in a layered dip. Drizzle with a little crema or sprinkle with toasted pumpkin seeds for a textural surprise that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover creamy Mexican black beans to an airtight container and store them in the refrigerator. They will keep well for 3 to 4 days, maintaining their rich flavor and silky texture. The beans actually deepen in flavor overnight, so leftovers are a great option for next-day enjoyment.

Freezing

This recipe also freezes beautifully. Portion the beans into freezer-safe containers or bags, leaving some room for expansion. They can be frozen for up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge before reheating gently on the stove or in the microwave, adding a splash of broth if necessary to regain that creamy consistency.

Reheating

Gently reheat the beans over low to medium heat, stirring occasionally. Add a little broth or water if the sauce has thickened too much in the fridge. Reheating slowly preserves the creamy texture and ensures the flavors stay vibrant. Top with fresh cilantro and cotija after warming for that perfect fresh finish.

FAQs

Can I use dried black beans instead of canned beans?

Absolutely, but be sure to cook the dried beans fully until tender before starting this recipe. Using canned beans saves a lot of time but if you prefer dried, soaking and simmering them until soft works just as well and allows you to control the texture.

Is this recipe vegetarian or vegan?

This Creamy Mexican Black Beans with Cilantro and Cotija Recipe is naturally vegetarian when made with vegetable broth and cotija cheese. To make it vegan, simply use vegetable broth and omit the cheese or substitute with a vegan cheese alternative for a fully plant-based version.

How spicy is this dish?

The recipe delivers mild to moderate warmth thanks to chili powder and spices without overwhelming heat. If you love spicy flavors, feel free to add jalapeño, chipotle peppers in adobo, or extra chili powder to ramp up the heat exactly to your liking.

Can I use a different cheese instead of cotija?

Yes! If cotija is not available, queso fresco or even a crumbly feta cheese make great substitutes. Each adds a salty tang and crumbly texture that pairs wonderfully with the creamy beans.

What can I serve with these beans for a complete meal?

Pair these beans with Mexican rice, fluffy warm tortillas, grilled chicken or steak, or roasted vegetables for a balanced meal. They also shine in burrito bowls or taco nights as a protein and fiber-rich component.

Final Thoughts

Sharing this Creamy Mexican Black Beans with Cilantro and Cotija Recipe feels like passing along a little magic from my kitchen to yours. It’s simple, satisfying, and endlessly versatile — a recipe you’ll want to return to time and again to add bold flavor and creamy delight to your meals. I can’t wait for you to try it and fall in love with the cozy, vibrant flavors that make these black beans such a beloved dish.