Vegan Black Beans

The recipe is easy to make using simple ingredients.  It works great for meal prep and can be frozen to be enjoyed later.  

The recipe starts with aromatics and a jalapeño for a little kick.  Then diced tomatoes will be cooked down and paired with chili powder, ground cumin, and canned beans to make a saucy and flavorful plant-based dish.  You’ll need the liquid from one of the cans to give the beans a creamy consistency.  

Everything will simmer on low to help develop and infuse the beans with more flavor.  Then finish the creamy vegan Mexican-inspired black beans with fresh lime juice for a bright pop of flavor. 

Pair the easy recipe with cilantro lime brown rice, add them to burritos, or black bean burrito bowls.  For more vegan black bean recipes try black bean curry, a tofu burrito bowl, or a vegan fajita bowl.

Recipe features

• Vegan/vegetarian!
• The recipe uses simple ingredients!
• Great for meal prep!
• Budget-friendly!
• Oil-free recipe!

Ingredient notes and substitutions

The vegan black bean recipe uses simple ingredients, but please see the recipe card below for a full list and the exact measurements.

No salt added black beans - Only drain and rinse one of the cans, not both.  The liquid from one of the cans will help make the beans a little saucy.  I opt for salt-free canned beans.  If that’s not an option you may want to reduce the salt in the recipe and add it to taste.  I haven’t tested them, but pinto beans should work if you need a substitution.  

Onion - I use one medium yellow onion for the recipe, but a red onion, white onion, or a couple of shallots will also work.

Garlic cloves - Use three minced or crushed garlic cloves.  If you’re not a fan of garlic, the amount can be reduced.

Jalapeño - Finely dice one jalapeño.  Remove the seeds and ribs to reduce the heat or skip the jalapeño.  For more heat keep the seeds and ribs in or use a serrano pepper.

Large tomato - Dice one large tomato, I opt for beefsteak because of the availability at my local store.  About 230 grams of Roma tomatoes can also be used.

Chili powder and ground cumin - I use a mild chili powder, which is a spice blend; not cayenne pepper or red pepper flakes.  Use a chili powder that you enjoy the taste of since it’s the predominant flavor.

Salt - Adjust the salt based on if you use canned black beans with salt and your personal preference.

Fresh lime juice - Fresh is best to add bright fresh flavor to the black beans.

Tips

• I prefer to use no salt-added black beans.  If that’s not an option for you, reduce the salt and add to taste.  
• Drain and rinse one can of beans but not both, the sauce from the can will help the black beans be a little saucy.
• Cook the tomatoes down to remove most of the liquid and they start to break down.
• Don’t boil the beans, gently simmer them.

How to make vegan black beans

Drain and rinse one can of black beans, but not both. Preheat a non-stick large sauté pan over medium heat.

Cook the onion until translucent, about 5 to 6 minutes.  Use oil if you prefer, for oil-free have water nearby.  Add a tablespoon of water at a time to deglaze if the onions start to stick.  Turn down the heat if needed to prevent burning.

Add the garlic and jalapeño and cook for 1 to 2 minutes.

Add diced tomatoes with a pinch of salt and cook down for about 6-10 minutes or until most of the tomato liquid is gone, they have shrunk in size, and have broken down.  Stir occasionally.  If the tomatoes start to stick add a splash of water to prevent burning.

Add both cans of beans, chili powder, cumin, and salt.  Use liquid from the can of beans that wasn’t drained to scrape off any cook-on bits.  

Bring to a simmer then turn the heat down to low, don’t boil.  Gently simmer uncovered on low for about 10 minutes or until the beans are thick and a little saucy.  Stir occasionally.  If the beans become too dry, add a splash of water.

Stir in the lime juice, taste, and adjust for seasoning.

Serving suggestions

The vegan black beans can be used in various ways, but here are a few suggestions.

• Enjoy them in a burrito or add them to a grain bowl.
• Try them in a black bean burrito bowl with a vegan chipotle dressing.
• Add them to white rice, brown rice, cilantro lime brown rice, or Mexican-inspired rice. Then top them with pico de gallo and sliced avocado or guacamole.
• Try them as a nacho topping with vegan nacho cheese.
• Use them as a taco or quesadilla filling with vegan crema.
• Top cooked sweet potatoes with the beans and salsa.

Storage

Refrigerator - Store the vegan black beans in an airtight container for about 5 days in the refrigerator.  

Freezer - Once cooled, they can be frozen for about 3-4 months in a freezer-safe container.  Thaw before warming through in the microwave or on the stovetop.  If they become too dry while warming them on the stovetop, add a splash of water to make the beans saucy.

Related recipes

• Mexican inspired rice
• Vegan fajita bowl
• Black bean burrito bowl with chipotle sauce

I hope you enjoyed the easy black beans recipe!  If you did feel free to rate the recipe and leave a comment.