Spiced Black Beans | Component Cooking

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Spiced Black Beans | Component Cooking | Naturally Ella

In my list of components, these spiced black beans are at the top. We eat a lot of quesadillas, tacos, and enchiladas around our house. Having these beans on hand makes these meals much faster and tastier! I typically cook large batches of dried black beans with minimal added flavors then freeze them. From there, I thaw and use the cooking liquid to make these spiced black beans. I love to mix up flavors when I cook these beans. Sometimes I go the spicy route while other times I throw in a handful of cilantro.


Spiced Black Beans

An easy cooking component that is as simple as cooking black beans in liquid and spices.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Component


  • 2 teaspoons olive oil
  • 1 clove garlic (minced)
  • 1 cup black beans (with cooking liquid)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • Salt to taste


  1. Place a small pot or skillet over medium-low heat. Add the olive oil followed by the minced garlic. Cook for 1 to 2 minutes, just to until the garlic begins to brown.
  2. Place beans and liquid in a pan with the cumin, coriander, and chili powder. Heat over medium-low heat until the majority of the liquid has been absorbed, 5 to 7 minutes. Taste and add salt as needed.


Tips & Tricks: If you are using home-cooked beans, be sure to store the cooked black beans in some of the cooking liquid! If you're using canned- you can cut extra salt out by draining and using broth or water in place of the liquid.

Stock up: get the pantry ingredients you will need: Black Beans, Garlic, Spices

Nutrition: see the information.


  • Calories: 158
  • Sodium: 11.9
  • Fat: 5.2
  • Carbohydrates: 21.5
  • Fiber: 7.9
  • Protein: 7.9

Spiced Black Bean


Chipotle: Add a sprinkle of chipotle powder or crush a chipotle in adobo sauce and add to the pan while cooking.

Cilantro: Stir in 1/4 cup minced fresh cilantro towards the end of cooking.

White Beans: I've done this successfully with white beans and pinto beans. I prefer the black beans but other beans will work!

Fillings: I mainly use these spiced black beans as a filling for burritos, quesadillas, enchiladas, tacos, and even stuffed squash. These beans are perfect for smothering with sauce and cheese.

Eggs: For days I'm feeling kind of lazy, I'll fry and egg and top the beans with the egg and hot sauce for a protein powder meal. The spiced black beans also make for a solid omelette filling.

Toppings: These beans mash well and you can then spread on toast or crispy tortillas (for tostadas).

Bowls: Whip up your favorite grain then top with these beans, avocado, fresh cilantro, and hot sauce- a solid black bean bowl!

Dip: Puree these beans with broth until smooth and serve with chips. Or, puree and mix in cheese and back for a wonderful cheesy dip.

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4 comments on “Spiced Black Beans | Component Cooking”

  1. I make these black beans often because they are so easy and tasty! Great in quesadillas, tacos or in a burrito bowl. Usually, I use two cans of black beans and triple the recipe. Thanks!

  2. You mention garlic powder but it is not included in the ingredients list, "the cumin, coriander, garlic powder, and chili powder"
    Did you mean to add onion powder maybe?

    1. Ah, good catch. No- you could definitely use onion powder but I have two variations (one with actual garlic and one with garlic powder). Mixed up the two- this one uses only minced garlic.


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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