Baked Tex-Mex Black Beans (from Scratch)

Baked Tex-Mex Black Beans from Scratch | Home is Where The Cookies Are

OK Vegetarian(s) – yes, You.

You know who I’m addressing.

This one is for you.

It’s totally full of JUST veggies – as long as we count those beans of the legume persuasion as veggies.

I know you don’t appreciate a nice slow-cooked butt roast, and you won’t allow yourself to be persuaded by the Evil Temptress Bacon.

That’s OK.

I’m cool with it.

I know you like spice, and herbs, and all those good-for-you foods that get your body kicking into high gear – working to digest and sort all those healthy assets into their proper places.

My body is thanking your body for the good influence.

My soul is thanking you and your life choice for another comfort food, converted.

And the industrious part of me, well, Baked Tex-Mex  Black BeansI feel so satisfied when I cook beans from scratch.

It just feels so . . . wholesome.

Let’s get together, toast one another with heaping tostadas, and discuss the wonders of giant mounds of cheese-smothered veggies atop crunchy corn tortillas.

Oh! And then you can show me your shimmy, because I’ve heard you’ve got some seriously sweetΒ moves. . . .


Baked Tex-Mex Black Beans (from Scratch)

Rating: 51

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 12 hours

Yield: 16 or so sides or tostada/burrito portions

These beans are so versatile they can be used as a tortilla stuffing, a dip, as a mix-in for rice, or even as a dish eaten solo. I've stated the total time as 12 hours so no one will be shocked by the overnight soaking time of the beans. On cooking day though, prep is easy, and the majority of the total time is spent with the beans baking in the oven. Hands on, this recipe is fairly quick and simple.


  • 16 ounces dry black beans (sort, rinse, and soak overnight)
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, diced
  • 1-2 jalepenos, small diced
  • 3 garlic cloves, minced
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon sherry vinegar
  • 1 teaspoon tobasco
  • 3 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon coarse salt (less if you're using table salt)
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon fresh ground pepper
  • fresh cilantro for garnish


To prepare the beans the night before, sort(discarding any foreign objects or shriveled beans) and rinse them first, drain, then add them to a large bowl and cover them with water by at least two inches and allow them to soak over night.

The next day, add them to an oven-safe large pot or dutch oven and cover them by 3-4 inches of water. Bring the beans and water to a boil, then reduce heat and gently simmer the beans, uncovered, for around 35 - 40 minutes. Stir occasionally and check water level. Check for done-ness by smooshing a bean between your fingers. They should mash easily. When beans are done, remember to reserve 1 and 1/4 cups of the cooking liquid before draining.

Meanwhile, mix together the tomato sauce, tomato paste, vinegar, tobasco, chili powder, cumin, salt, oregano, and pepper. Set aside.

In a medium sized pan, saute onion until lightly browned, add jalepeno and cook two more minutes. Add in garlic and cook one minute. Remove from heat.

When beans are done cooking on the stovetop, drain, reserving 1 and 1/4 cups cooking liquid.

Preheat oven to 350 degrees F

Add tomato mixture and onion mixture to drained beans. Add 1 and 1/4 cups cooking liquid and mix well.

Bake in oven, uncovered, for about 30 minutes, or until bubbly.

Serve over rice, as a tostada topping or burrito filling, smothered in cheese for a dip, or all alone!


Sara | Home is Where The Cookies Are

10 thoughts on “Baked Tex-Mex Black Beans (from Scratch)

    • I believe it about your shimmy! I think you would like the texmexiness of these beans. Just throw in a Carona on the side, and suddenly – it becomes PERFECT!

    • Ha! I’ve had many-a-dinner like that – especially this last couple of weeks it seems. Love it when we hit the jackpot though!!

  1. Ha I love this ode to the vegetarian! πŸ™‚ this looks like it’d have fiesta mex beat ANY day. Yum! Let’s do lunch soon fo sho’!

  2. Pingback: Slow Cooked Tex-Mex Black Beans | Real Mom KitchenReal Mom Kitchen

Leave a Reply

Your email address will not be published. Required fields are marked *