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Black Bean Puree
This bean puree is quick and simple to make. Keep some on hand for use as a filling for tacos, quesadillas or molletes; serve it warm as a side dish to any Mexican-inspired meal; or use it as a dip for tortilla chips. Leftovers can be thinned with water or broth to the desired consistency.
3
cups
Tip
Don't forget to reserve ¼ cup of the bean liquid after you drain the cans. And don't rinse the beans after draining them; the liquid left clinging to them helps create a puree with a silky consistency.
15 minutes
Ingredients
-
1
tablespoon ground cumin
-
1
tablespoon ground coriander
Reviews
December 20, 2025
As a taco filling?
This is SO delicious. I've made this many times for molletes, and thinned down for dip. I'd like to try it as a vegetarian taco filling and am wondering about consistency. . . should I leave some whole beans aside, pulse the rest to a chunky consistency, and then stir in the whole beans? Suggestions? Thank you!
August 18, 2023
New obsession
So delicious and so easy! I want this in my fridge all the time!!
July 18, 2022
Wow! So much flavor
I originally made this puree for the quesadilla recipe on Milk Street. I've also used it on tacos - great on shrimp tacos. It would also be good to accompany pork carnitas. Freezes well. Making it again today!
February 11, 2023
Excellent and very easy to make!
Everyone I served it to loved it. Great on breakfast burritos
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