Taco Bell Black Beans Recipe

At dinner time, I always want a good side dish on the table. I know most people feel the same way. A lot of us love to eat something small and tasty along with our main dish.

But let’s be honest—after spending all that time making the main course, we usually look for something quick and simple on the side.

Most folks grab a salad because it’s easy, but I’ve got something better for you. It’s warm, flavorful, and still doesn’t take much time at all.

It’s my favorite Taco Bell Black Beans Recipe—and I’m going to show you how to make it from scratch. I’ve tried many black bean dishes, but the Taco Bell version? It’s hands-down the one I make again and again.

What Does Taco Bell Black Beans Taste Like?

Taco Bell’s black beans are super creamy and full of flavor. They’ve got a soft, earthy taste with a little smoky twist from the spices.

The cumin makes them taste like classic Mexican food, and the garlic gives a nice zing. They’re not spicy at all, so everyone can enjoy them.

I think they’re even better when I make them at home because I can tweak them just how I like. They’re cozy, delicious, and remind me of my favorite Taco Bell meals!

Taco Bell Black Beans Ingredients

Taco Bell Black Beans is easy, classic, and the ingredients are simple. You’ll need:

• Canned Black Beans (15 oz, undrained): I use canned beans because they save time and the liquid inside helps make the beans creamy. Don’t drain the liquid unless you want less sauce. Look for low-sodium cans if you want to control salt.
• Olive Oil (1 tablespoon): This is for cooking the onion and garlic. It adds a soft, smooth flavor base to the beans.
• White Onion (1/4 cup, finely diced): White onion has a mild taste and gives a little crunch if diced small. It mixes well without taking over the flavor.
• Garlic (1 clove, minced): Garlic adds a nice savory punch to the beans. Be sure to mince it small so it cooks evenly.
• Cumin (1/2 teaspoon): This spice is the secret to making the beans taste like Taco Bell. It gives a warm, earthy flavor.
• Turmeric (1/4 teaspoon): Turmeric adds a warm yellow color and a tiny bit of bitter taste to balance the beans.
• Smoked Paprika (1/4 teaspoon): This spice gives the beans a gentle smoky flavor that feels cozy.
• Salt and Black Pepper (to taste): Add these at the end to bring all the flavors together perfectly.

Helpful Swaps

1. Beans: If you don’t have canned black beans, you can use cooked dry black beans instead. Just be sure they are soft and warm.
2. Oil: You can swap olive oil with vegetable oil or avocado oil if you want a neutral taste.
3. Onion: Yellow or sweet onions will work, but white onion gives the best mild flavor.
4. Spices: If you don’t have smoked paprika, regular paprika works too, but the smoky taste will be less.
5. Garlic: You can use garlic powder if fresh garlic isn’t available—use about 1/4 teaspoon.

Kitchen Equipment Needed

1. To make Taco Bell Black Beans, you don’t need many tools:
2. A small saucepan or skillet with a lid
3. A wooden spoon or spatula for stirring
4. A knife and cutting board to dice onion and garlic
5. Measuring spoons for spice and oil amounts
6. A can opener (if your cans don’t have pull tabs)

How to Make Taco Bell Black Beans

Step 1 | Warm the oil

Place a small saucepan on medium heat. Add 1 tablespoon of olive oil and let it heat for about 30 seconds until it shimmers slightly.

Step 2 | Cook the onion

Toss the diced onion into the pan. Cook for about 2 minutes, stirring with a wooden spoon. You want the onion soft and slightly translucent, not browned.

Step 3 | Add the garlic

Stir in the minced garlic and cook for 30 seconds. Watch closely—garlic burns quickly!

Step 4 | Add the spices

Sprinkle in the turmeric, paprika, and cumin. Stir for a few seconds to toast the spices and release their flavors.

Step 5 | Add the beans

Pour the entire can of black beans, liquid included, into the saucepan. Stir to combine everything well.

Step 6 | Simmer

Cover the pan with a lid and lower the heat to medium-low. Let the beans simmer for 10 minutes, stirring occasionally to prevent sticking.

Step 7 | Taste, season & Serve

Remove the lid, taste the beans, and add a pinch of salt and pepper if needed. If too thick, stir in a tablespoon of water or vegetable stock. If too runny, simmer a bit longer uncovered.

Serve the beans warm as a side, in tacos, or over rice. Enjoy.

Tips for the BEST Taco Bell Black Beans

• Don’t drain the beans: That liquid in the can adds creaminess and flavor to the final dish.
• Dice the onion finely: Smaller pieces cook faster and blend better into the beans.
• Toast the spices: Cooking them in oil for a few seconds before adding the beans makes a huge difference in flavor.
• Low and slow: Keep your heat medium-low for simmering to avoid burning the beans.
• Adjust the consistency: Like thicker beans? Simmer uncovered a bit longer. Prefer them saucier? Add a splash of broth or water.
• Make ahead: These beans actually taste even better the next day after the flavors have had time to meld.

What to Serve with Taco Bell Black Beans

I love pairing Taco Bell Black Beans with all kinds of dishes. They’re awesome as a side for tacos, burritos, or enchiladas—the smoky flavor complements spicy fillings perfectly.

Spoon them over rice for a quick meal or add them to a burrito bowl with avocado and salsa.

They also shine with grilled chicken or fish for a healthy dinner.

Leftover Storage Tips

These Taco Bell Black Beans taste even better the next day after the flavors have had time to mingle! Here’s how I store them:

In the fridge, put cooled beans in an airtight container and they’ll stay good for 3-4 days.

When you’re ready to eat them again, just warm them in a small pot on the stove over medium-low heat. Add a tablespoon of water if they’ve thickened up too much.

You can freeze these beans too! I portion them into freezer-safe containers or even ice cube trays for smaller servings. They keep well in the freezer for up to 3 months.

To reheat from frozen, I either thaw them overnight in the fridge or warm them directly from frozen in a pot, adding a little water as needed.

Don’t toss the leftovers in the trash – they’re perfect for quick lunches or easy dinners later in the week!

Taco Bell Black Beans Recipe FAQs

1. Can I use dry black beans instead of canned?

Yes, you can. But it takes more time. You’ll need to soak them overnight and cook them until soft before starting this recipe. Canned beans are faster and still taste great.

2. Can I make this recipe oil-free?

Yes, you can skip the oil. Just use a splash of water to cook the onions and garlic. The flavor will still be good, just a little lighter.

3. Is this recipe vegan?

Yes! These black beans are 100% plant-based. No animal products at all. That’s one reason I love making them so much.

4. How can I make the beans thicker?

If you like thicker beans, simmer them uncovered for a few more minutes. You can also mash some of the beans while they cook. This helps make the dish creamier.

5. Do I need to rinse the canned beans?

Nope! For this recipe, don’t rinse or drain them. The liquid in the can helps create the creamy sauce. It’s part of the flavor.

Conclusion

I hope you try this Taco Bell Black Beans Recipe at home. It’s quick, tasty, and a better side dish than salad if you ask me.

Once you make it, you’ll see how easy it is to get that restaurant flavor without stepping out.

Did you make this recipe? Please leave a ⭐ rating and review!