When it comes to flavorful and filling meals, few cuisines can rival Mexico’s rich tradition of bean-based dishes. With a wide variety of beans to choose from, including black beans, pinto beans, and kidney beans, there’s no shortage of delicious possibilities. And when you add in the bold flavors of chili peppers, cumin, and lime juice, the result is nothing short of mouthwatering.
In this article, we’ll be exploring 18 spicy Mexican bean recipes that are perfect for every occasion – from quick weeknight meals to impressive dinner parties. Whether you’re a vegetarian or just looking for some added heat in your cooking, these recipes are sure to satisfy your cravings and leave you wanting more.
Spicy Black Bean Tacos with Avocado Crema
Add a burst of flavor to your taco Tuesday with this spicy black bean filling, topped with creamy avocado crema. This recipe is quick, easy, and packed with protein and fiber.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper to taste
– 8 corn tortillas
– Avocado crema (see below)
– Sliced radishes, lime wedges, cilantro, and shredded cheese for garnish
Instructions:
1. In a large skillet, heat the olive oil over medium-high. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the garlic, cumin, smoked paprika, and cayenne pepper (if using). Cook for an additional minute.
3. Stir in the black beans, salt, and pepper. Cook for 5-7 minutes or until heated through.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Avocado Crema:
– 2 ripe avocados
– 1 tablespoon lime juice
– 1/2 teaspoon salt
Mash the avocado with a fork, then stir in the lime juice and salt. Use immediately or store in an airtight container in the refrigerator for up to 24 hours.
Chipotle Pinto Bean Soup with Lime
This chipotle-spiced pinto bean soup is a flavorful and nutritious meal option, perfect for any time of the year. The smoky heat from the chipotles pairs perfectly with the brightness of fresh lime juice.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 2 cups vegetable broth
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 chipotle pepper in adobo sauce, chopped (use gloves when handling)
– 1 teaspoon cumin
– Salt and pepper, to taste
– Fresh lime juice, for serving
– Optional: chopped cilantro, sour cream, or shredded cheese for garnish
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the pinto beans, vegetable broth, chipotle pepper, and cumin. Bring to a boil, then reduce heat and simmer for 45-50 minutes or until beans are tender.
3. Season with salt and pepper to taste.
4. Serve hot, with a squeeze of fresh lime juice.
Cooking Time: 45-50 minutes
Mexican Three-Bean Salad with Cilantro Dressing
This vibrant salad combines the flavors of Mexico with a tangy and refreshing cilantro dressing, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can kidney beans, drained and rinsed
– 1 can pinto beans, drained and rinsed
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the black beans, kidney beans, pinto beans, and red bell pepper.
2. In a blender or food processor, blend together the cilantro, lime juice, and olive oil until smooth.
3. Pour the dressing over the bean mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is ready in just a few minutes of preparation time.
Cheesy Refried Bean Enchiladas
This recipe combines the comforting flavors of refried beans, melted cheese, and tender tortillas to create a satisfying and delicious meal. Perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 8-10 corn tortillas
– 1 can (16 oz) refried beans
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– 1 onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional toppings: sour cream, diced tomatoes, cilantro
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
4. Assemble the enchiladas by spreading a spoonful of refried beans onto a tortilla, then rolling and placing seam-side down in a baking dish.
5. Top with remaining cheese and bake for 20-25 minutes or until melted and bubbly.
6. Serve hot and add your preferred toppings.
Cooking Time: 30-40 minutes
Smoky Black Bean and Corn Quesadillas
These flavorful quesadillas combine the smokiness of black beans with the sweetness of corn, all wrapped up in a crispy tortilla. Perfect for a quick and easy dinner or snack!
Ingredients:
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 4 large tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional: sour cream, salsa, avocado, cilantro
Instructions:
1. Preheat a large skillet over medium-high heat.
2. In a bowl, mix together black beans, corn kernels, olive oil, onion, garlic, smoked paprika, and cumin.
3. Place a tortilla in the skillet and sprinkle with cheese (and any desired toppings).
4. Spoon about 1/4 cup of the bean-corn mixture onto half of the tortilla.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes, until the tortilla is crispy and the cheese is melted.
7. Flip and cook for an additional 2 minutes.
Cooking Time: 4-6 minutes per quesadilla
Slow-Cooked Charro Beans with Bacon
A classic Tex-Mex dish that’s perfect for a comforting meal. This recipe is easy to make and requires minimal effort, allowing the flavors to meld together beautifully.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 6 slices of bacon, cut into small pieces
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 cups water
Instructions:
1. Preheat slow cooker to low.
2. Cook bacon in a skillet until crispy, then set aside.
3. Add chopped onion and minced garlic to the same skillet; cook until softened.
4. Add soaked pinto beans, cumin, paprika, salt, and pepper to the slow cooker.
5. Pour in water and add cooked bacon and onion mixture on top.
6. Cook on low for 8-10 hours or high for 4-6 hours.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Vegetarian Mexican Bean Burgers
Get ready to spice up your burger game with these flavorful vegetarian Mexican bean burgers! Made with a blend of black beans, quinoa, and spices, these patties are packed with protein and fiber.
Ingredients:
– 1 cup cooked black beans
– 1/2 cup cooked quinoa
– 1/4 cup rolled oats
– 1/4 cup chopped red bell pepper
– 1 small onion, finely chopped
– 1 minced garlic clove
– 1 tablespoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
– Optional: avocado, salsa, sour cream, shredded cheese, lettuce, and tomato for toppings
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a large bowl, mash the black beans using a fork or a potato masher.
3. Add the quinoa, oats, bell pepper, onion, garlic, chili powder, cumin, salt, and pepper to the bowl. Mix well.
4. Using your hands, shape the mixture into 4-6 patties, depending on desired size.
5. Cook the patties for 3-4 minutes per side, or until they are golden brown and crispy.
6. Serve immediately on a bun with your favorite toppings!
Cooking Time: 12-15 minutes
Creamy Bean and Cheese Dip with Jalapeños
Elevate your snack game with this addictive dip that combines the comfort of creamy beans and cheese with a spicy kick from jalapeños.
Ingredients:
– 1 (15 ounce) can black beans, drained and rinsed
– 1 cup cream cheese, softened
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 2 jalapeños, seeded and finely chopped
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 350°F (180°C).
2. In a blender or food processor, combine the black beans, cream cheese, cheddar cheese, cilantro, jalapeños, and lime juice.
3. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Transfer the dip to a serving bowl and bake for 20-25 minutes, or until heated through and slightly bubbly.
5. Remove from the oven and let cool for a few minutes before serving with tortilla chips, crackers, or veggies.
Cooking Time: 20-25 minutes
One-Pot Mexican Bean and Rice Casserole
A hearty, flavorful casserole that’s perfect for a weeknight dinner or potluck gathering. This recipe combines the comfort of warm rice with the bold flavors of Mexico.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chopped onion
– 1/4 cup chopped bell pepper
– 1 jalapeño pepper, seeded and chopped
– 2 tbsp olive oil
– 1 tsp cumin
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, or diced avocado for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high.
3. Add the onion, bell pepper, and jalapeño; cook until tender, about 5 minutes.
4. Add the rice, water, black beans, diced tomatoes, cumin, salt, and pepper. Stir to combine.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until rice is cooked and liquid has been absorbed.
6. Serve hot, with optional toppings if desired.
Cooking Time: 25-30 minutes
Spicy Bean and Chorizo Stuffed Peppers
These vibrant peppers are filled with a flavorful mixture of creamy beans, spicy chorizo, and aromatic herbs, making for a satisfying and nutritious meal.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 can black beans, drained and rinsed
– 1/2 cup cooked chorizo sausage, crumbled
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the onion and garlic; cook until softened.
3. Stir in the black beans, chorizo, smoked paprika, salt, and pepper. Cook for 2-3 minutes.
4. Stuff each bell pepper with the bean mixture, filling to the top.
5. Place peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes or until peppers are tender.
Cooking Time: 40-45 minutes
Easy Refried Bean Tostadas
A flavorful and fun twist on traditional tacos, these tostadas are perfect for a quick weeknight dinner or a casual gathering with friends. With just a few simple ingredients, you can create delicious, crispy treats that everyone will love.
Ingredients:
– 1 (16 oz) can refried beans
– 8-10 corn tortillas
– 1/4 cup shredded cheddar cheese
– 1/2 cup diced cooked chicken or beef (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: diced tomatoes, shredded lettuce, diced avocado, sour cream
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Spread a spoonful of refried beans onto each tortilla.
3. Sprinkle shredded cheese on top of the beans.
4. Add cooked chicken or beef if using.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
7. Serve immediately and add your favorite toppings.
Cooking Time: 10-12 minutes
Mexican Bean and Sweet Potato Stew
This flavorful stew combines the comfort of sweet potatoes with the richness of black beans, all wrapped up in a spicy Mexican-inspired broth. Perfect for a cozy dinner or lunch.
Ingredients:
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 medium sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the sweet potatoes, black beans, red bell pepper, cumin, paprika, salt, and pepper. Stir to combine.
3. Pour in the diced tomatoes and 2 cups water. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the sweet potatoes are tender.
4. Serve hot, garnished with chopped cilantro, scallions, or a dollop of sour cream, if desired.
Cooking Time: 40-50 minutes
Black Bean and Mango Salsa
Add a burst of tropical flavor to your next gathering with this refreshing Black Bean and Mango Salsa! This sweet and savory condiment is perfect for topping tacos, grilled meats, or veggies.
Ingredients:
– 1 cup cooked black beans
– 2 ripe mangos, diced
– 1/2 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, combine black beans, mango, red onion, and jalapeño.
2. Squeeze lime juice over the mixture and stir to combine.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature, garnished with cilantro leaves if desired.
Cooking Time: 10-15 minutes (prep time only)
Pinto Bean and Cheese Tamales
These tamales combine the comforting flavors of pinto beans and melted cheese with the traditional tamale wrapping process. Perfect for a cozy night in or as a unique addition to your next potluck.
Ingredients:
– 2 cups cooked pinto beans
– 1 cup shredded cheddar cheese
– 1/4 cup masa harina (corn flour)
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 2 tablespoons vegetable oil
– 12-15 corn husks (fresh or dried)
Instructions:
1. In a large bowl, combine cooked pinto beans and shredded cheese.
2. In a separate bowl, mix together masa harina, salt, and baking powder.
3. Gradually add the dry mixture to the bean-cheese mixture, stirring until well combined.
4. Soak corn husks in warm water for at least 30 minutes. Assemble tamales by spreading a thin layer of masa dough onto a corn husk, adding about 1 tablespoon of the pinto bean and cheese filling, and folding the tamale.
5. Steam tamales for 45-60 minutes or until the dough is firm and the filling is hot.
Cooking Time: 45-60 minutes
Zesty Bean and Corn Salsa
Add a burst of flavor to your tacos, grilled meats, or veggies with this easy-to-make Zesty Bean and Corn Salsa. This recipe combines the natural sweetness of corn and beans with a tangy kick from lime juice and hot peppers.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: cilantro leaves for garnish
Instructions:
1. In a medium bowl, combine black beans, corn kernels, red bell pepper, and jalapeño pepper.
2. Squeeze lime juice over the mixture and toss to coat.
3. Drizzle olive oil over the salsa and stir to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This recipe is a quick and easy 5-minute prep job.
Mexican Bean and Chicken Chili
A hearty and flavorful chili that combines tender chicken, creamy beans, and a blend of spices, perfect for a cozy night in or a quick weeknight meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 2 cups cooked kidney beans (canned or cooked from scratch)
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 8 oz chicken broth
Instructions:
1. In a large pot, cook the chicken over medium-high heat until browned, about 5-7 minutes.
2. Add the onion, garlic, and bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Stir in the cumin, chili powder, salt, and pepper.
4. Add the cooked beans, diced tomatoes, and chicken broth; bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 30-40 minutes
Bean and Cheese Stuffed Poblano Peppers
This recipe brings together the creamy richness of cheese and the earthy sweetness of roasted beans, all wrapped up in a vibrant poblano pepper. Perfect for a comforting dinner or as a unique side dish.
Ingredients:
– 4 large poblano peppers
– 1 can black beans, drained and rinsed
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet, drizzling with olive oil, and seasoning with salt and pepper. Roast for 30-40 minutes or until the skin is charred and blistered.
3. Remove the peppers from the oven and let them cool slightly.
4. Cut off the tops of the peppers and remove the seeds and membranes. Stuff each pepper with a mixture of black beans, shredded cheese, and chopped cilantro.
5. Place the stuffed peppers on a baking sheet and bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 45-60 minutes
Quick Mexican Bean and Rice Burritos
Get ready to wrap up a flavorful meal with this simple recipe that combines the comfort of beans and rice with the excitement of Mexican flavors. In just 20 minutes, you can have a delicious burrito ready to go!
Ingredients:
– 1 cup cooked white or brown rice
– 1 cup cooked black beans (canned or cooked from scratch)
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 1 jalapeño pepper, diced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 4-6 tortillas (flour or whole wheat)
– Shredded cheese (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion, bell pepper, and jalapeño; cook until the vegetables are tender, about 5 minutes.
3. Stir in the cooked rice, black beans, cumin, salt, and pepper.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble burritos by filling with the bean and rice mixture, and adding cheese if desired.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your meal routine with these 18 mouthwatering Mexican bean recipes! From classic tacos and enchiladas to hearty stews and dips, there’s something for every occasion. Recipes range from Spicy Black Bean Tacos with Avocado Crema to Slow-Cooked Charro Beans with Bacon, and even Vegetarian Mexican Bean Burgers. Discover new flavors with Smoky Black Bean and Corn Quesadillas or Zesty Bean and Corn Salsa. Whether you’re in the mood for a quick and easy meal or something more substantial, these recipes are sure to satisfy your cravings.