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Creamy Mexican Black Beans with Cilantro and Cotija Recipe

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4 from 21 reviews

A flavorful Mexican black beans side dish cooked on the stovetop with aromatic spices, tomato paste, and fresh cilantro, topped with crumbled cotija cheese. This recipe yields creamy, thick black beans perfect for pairing with any Mexican meal or enjoying on their own.

  • Author: Sarah
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 5 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

Basic 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

Spices

  • 1 Tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper

Liquids and Garnishes

  • 1 ½ cups low sodium vegetable or chicken broth
  • 2 Tablespoons fresh cilantro, chopped
  • 2-3 Tablespoons Cotija cheese, crumbled (to garnish)

Instructions

  1. Heat the skillet and sauté onions: Heat a large skillet over medium heat and add the olive oil. Once hot, add the diced onions and sauté for 4-6 minutes until softened and lightly browned.
  2. Add garlic: Stir in the minced garlic and cook for about 1 minute to release its aroma.
  3. Add beans and tomato paste: Add the drained and rinsed black beans along with the tomato paste, stirring for about 30 seconds until fragrant.
  4. Add spices and broth: Add all the spices (chili powder, paprika, cumin, oregano, onion powder, black pepper) into the pan, then pour in 1 cup of the broth. Stir well and bring the mixture to a low simmer.
  5. Simmer to thicken the sauce: Let the beans simmer gently for 10 minutes, allowing the sauce to thicken and absorb the spices.
  6. Add remaining broth and continue simmering: Pour in the additional ½ cup broth and continue simmering for another 7-9 minutes until the liquid is mostly absorbed and the beans turn creamy and thick.
  7. Adjust consistency and finish: If desired, add more broth to thin the sauce or simmer longer to thicken further until the preferred consistency is reached. Remove from heat.
  8. Garnish and serve: Sprinkle freshly chopped cilantro and crumbled cotija cheese on top before serving.

Notes

  • The sauce thickens as the beans cook, creating a creamy flavorful base. Adjust the consistency by adding more liquid or simmering longer.
  • Substitute queso fresco or feta cheese for cotija if preferred.
  • For a vegetarian dish, use vegetable broth; for vegan, use vegetable broth and omit or substitute cheese with vegan alternatives.
  • To add more heat, include jalapeño, chipotle in adobo, or favorite chili sauce, or increase chili powder.
  • Using dried black beans is possible, but they must be fully cooked before starting this recipe.

Find it online: https://cookingwithsarah.com/creamy-mexican-black-beans-with-cilantro-and-cotija-recipe/