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overhead of black beans in a bowl with cilantro on top

Easy Vegetarian Black Beans

Tender black beans simmered in stock and spices! Vegetarian black beans are a delicious and easy way to add protein to tacos, side dishes, or to enjoy on their own.
Course Side Dishes
Cuisine Mexican
Keyword black bean side dish, black beans, copycat chipotle black beans, vegetarian black beans
Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 40 minutes
Servings 6 servings
Calories 37kcal
Author Lauren


  • 1 large can black beans drained and rinsed (29-ounce can)
  • 1 ¾ cup vegetable stock
  • ½ teaspoon salt
  • teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon cumin
  • 1 bay leaf
  • 1 tablespoon fresh chopped cilantro optional


  • Rinse. In a large colander, drain the beans and rinse with cold water.
  • Combine. In a large saucepan, combine the beans, stock, salt, pepper, paprika, cumin, and bay leaf. Bring to a boil over medium-high heat (about 5-8 minutes).
  • Simmer. Reduce to low and simmer until reduced 20-25 minutes. There will be some liquid left in the pan but not much, beans will continue to soak up liquid as they sit. The beans will be tender and flavorful. Optional: top with fresh chopped cilantro before serving.


  • Let cool for 10 to 15 minutes before storing. Store in an air-tight container in the refrigerator for up to 3 to 4 days.


Serving: 1scoop | Calories: 37kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 638mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg