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Mexican style Beans

Mexican style Beans

My 202nd recipe, “Mexican style Beans”, a quick and easy Mexican side. After the Indian cuisine, Mexican and Italian cuisine are two of my most favorite cuisines. I love most of the vegetarian dishes from the Mexican cuisine, since it tastes similar to the spicy and delicious foods I grew up eating.

At most times, I would be more than happy to have a quesadilla or just chips n salsa for my dinner. Also, I love to have the Mexican style black beans as part of a quesadilla or inside a burrito. Usually I have dry beans like red kidney beans (Rajma), black eyed beans, mochakottai always in stock in my pantry. I usually turn them into delicious North Indian masala which goes well as a side for chapati / dosa or turn them into delicious South Indian gravy to have along with lunch.

mexican style beans

However, this time around, my craving for having a burrito at Chipotle, turned into making my favorite components of a burrito at home. I wanted to make a dish similar to the black beans. I made my version of a Mexican style bean using the red kidney beans, aka., Rajma. The dish turned out to be more delicious than I had bargained for.

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It was spicy, flavorful and super easy to make. And along with toppings like onions, tomatoes and avocados it was even more mouth watering and paired perfectly well with a bowl of my lime cilantro rice. You can as well add the beans along with some of the rice into a tortilla, roll it up and you can have your very own homemade burrito ready to be enjoyed 🙂

Mexican style Beans

mexican style beans

Mexican style Beans

Revathi Palani
Mexican Style Beans is a quick and easy side made using dry beans that you can have along with any flavorful Mexican rice or roll it up into a burrito.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Mexican
Servings 4


  • 2 Tbsp Olive Oil – 2
  • 1 medium Onion + for topping (finely chopped)
  • 1/2 Jalapeno (de-seeded and finely chopped)
  • 5 cloves Garlic (finely chopped)
  • 1 large Tomato + for topping (chopped)
  • 1 tsp Salt (adjust per taste)
  • 3/4 tsp Red chilli powder
  • 3/4 tsp Roasted cumin powder
  • 1 Cup Red Kidney Beans | Rajma
  • 2 Cups Water
  • Avocado – For topping
  • Cilantro – For topping
  • Lime – For topping


  • First, wash the beans and keep aside. In a pressure cooker pan, heat the oil and add the chopped onion, jalapeno and garlic. Saute until the onions are translucent.

    mexican beans  mexican beans
  • Add the tomatoes and give a quick mix. Add the salt and saute for about 1 minute.

    mexican beans  mexican beans
  • Add the red chilli powder, cumin powder and give a quick stir. Add the beans, water and mix well.

    mexican beans  mexican beans

    mexican beans  mexican beans
  • Pressure cook the beans for about 4-5 whistles or until fully cooked. Wait until the pressure subsides before opening the lid of the cooker.

    mexican beans  mexican beans
  • Serve hot with a topping of tomatoes, onions, avocado, cilantro and a squeeze of lime.

Notes | FAQ

– The cooking time would depend on the size of your pressure cooker and stove settings.
– In case you do not have a pressure cooker, you can cook the beans covered in a regular pan. However, the cooking time would greatly increase.
– I have made this recipe with red kidney beans. You can also use traditional Mexican beans like pinto beans or black beans.
– I do not like smoky flavor in the dish. However if you like, you can add a pinch of smoked paprika and also use a fire roasted tomato instead of the regular tomatoes.
Recipe Rating

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Friday 24th of January 2020

Since discovering this recipe I have made it weekly! I end up usually mashing the beans a bit and using them in quesadillas, burritos, on nachos, even my kids like them! Thank you! Saving this one forever.

Xo T

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