Mexican Black Beans with Chorizo & Epazote

by | Nov 21, 2025 | Mexican, Paprika, Side Dishes, Spices & Herbs, Starches, World Cuisines

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Mexican Black Beans with Chorizo & Epazote

A deeply savoury, smoky, fragrant pot — ready in 25 minutes.

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Keyword: Black Beans, Epazote, Chorizo
Category: Sides, Spices & Herbs
Course: Side Dish, Starch
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 2 Servings
Calories: 272kcal
Author: MJF
Cost: £5.00

Equipment

  • 1 Frying Pan

Ingredients

  • 150 g Fresh Chorizo crumbled
  • 1 each Small Onion finely diced
  • 2 cloves Garlic finely chopped
  • 1 each 400g tin Black Beans, drained but not rinsed
  • 200 ml Chicken or Vegetable Stock
  • 1-2 each Fresh Epazote Sprigs or 1 tsp dried
  • 1 each Small Tomato diced
  • 1 tsp Smoked Paprika
  • Squeeze of Lime
  • Sea Salt & Black Pepper
  • Optional: Sliced Jalapeño queso fresco, coriander

Instructions

  • Brown the chorizo in a hot pan until crisp and the oils release.
  • Add the onion and garlic, cooking until soft.
  • Stir in the black beans, tomato, paprika, and stock.
  • Add epazote and simmer gently for 10–12 minutes.
  • Finish with lime, adjust seasoning, and garnish as desired.
  • Vegetarian Alternative
    Swap chorizo for smoked paprika mushrooms: Sauté sliced mushrooms in olive oil with smoked paprika and a little soy sauce until caramelised.
    Continue as above.

Nutrition

Calories: 272kcal | Carbohydrates: 8g | Protein: 14g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 50mg | Sodium: 684mg | Potassium: 148mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 902IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

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