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    Home » Recipes » Side Dishes » Ejotes a la Mexicana (Mexican-Style Green Beans)

    Ejotes a la Mexicana (Mexican-Style Green Beans)

    Last Updated November 9, 2022. Originally Posted August 10, 2022 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Ejotes a la Mexicana is a guilt-free and easy side dish to dress up any meal. These Mexican green beans are ready in minutes and packed with flavor.
    Jump to Recipe Print Recipe
    A bowl of Ejotes a la Mexicana next to cilantro leaves.
    A bowl of Ejotes a la Mexicana next to cilantro leaves.

    Ejote a la Mexicana are Mexican style green beans. You’re going to love this delicious recipe!

    Easy peasy and made with simple ingredients. I like to serve it next to other Mexican vegetarian recipes like Enchiladas Rojas or Potato Taco Dorados.

    Here, I’m sharing it as a side dish, but it can very well be served as tacos or as a fill for chile rellenos.

    Let me show you how to make it. 

    Ingredients 

    The ingredients needed to make Ejotes a la Mexicana spread out and labeled.
    • Green Beans – These are fresh, but swap out for two cans of green beans. Drained and rinsed.
    • Olive Oil – Avocado oil, vegetable oil, even butter, all work in this recipe. 
    • Jalapenos, White Onion, and Tomatoes are the three essential ingredients to make a recipe “a la Mexicana.” The colors of the Mexican flag – green, white, and red. 
    • Garlic – Feel free to use 1 tsp of garlic powder instead. 
    • Ground Cumin and Ground Oregano add flavor to this easy dish. 
    • Salt and pepper 
    • Water – Please refer to the recipe card for exact measurement. 
    • Chopped cilantro gives this dish freshness. 

    We’re trying to keep it meatless, but try this recipe with bacon or chorizo. Yum!

    Instructions

    Green beans cooking in a water in a stock pot.
    • Trim the edges off the fresh green beans and cut into 2 inch pieces.
    • Add water and teaspoon salt.
    • Bring the water to a simmer. Cook for 3-5 minutes until crisp tender.

    If you are using canned green beans, drain and rinse. Set aside until ready to use.

    Other Ways of Cooking Green Beans:

    Blanching: Boil water and add green beans. Cook for 2 minutes. Remove and immerse in ice cold water.

    Steaming: Add green beans to a pan with a small amount of water. Cover. Steam for 4-5 minutes.

    A collage showing how to make Mexican-style green beans.
    • Heat olive oil in a large saucepan over medium-high heat and cook tomatoes.
    • Add onion, jalapenos, garlic clove, and spices.
    • Cook until the liquid has evaporated.
    • Drain green beans and add to the pan.

    Mix everything and add fresh cilantro.

    A great addition to this would cotija cheese, fresh corn, or for added crunch, try diced bell peppers.

    Pro Tip:

    The tomato sauce when cooked down and look like a thick sauce. That’s when you know to add the green beans.

    This is NOT supposed to be saucy like many Mexican food recipes. If you want to make a sauce, add 1 cup water and adjust the salt.

    A bowl of Ejotes a la Mexicana served in a bowl next to fresh cilantro.

    More Mexican Side Dishes:

    Arroz Mexicano

    Refried Beans

    Papas con Rajas

    Mexican Cactus Salad

    Next time you need a quick side dish or want to try something new for Thanksgiving dinner, remember this easy recipe!

    It also tastes great cold as a Mexican green bean salad.

    Ejotes a la Mexicana is a fantastic dish made with healthy ingredients and SO tasty.

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    Did you make this recipe? Please rate the recipe below!

    A bowl of Ejotes a la Mexicana next to cilantro leaves.

    Ejotes a la Mexicana

    Ejotes a la Mexicana is a guilt-free and easy side dish to dress up any meal. These Mexican green beans are ready in minutes and packed with flavor.
    5 from 57 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4 people
    Calories: 35kcal
    Author: Maggie Unzueta

    Ingredients

    • 1/2 lb green beans trimmed and cut into 2-inch pieces
    • 6 cups water
    • 1 tsp salt
    • 2 tomatoes diced
    • 1/4 onion diced
    • 1 jalapeno stem and seeds removed, diced
    • 1 garlic clove finely diced
    • 1/2 tsp salt
    • 1/4 tsp ground pepper
    • 1/8 tsp ground oregano
    • 1/4 tsp ground cumin
    • 1/4 bunch chopped cilantro

    Instructions

    • Trim the ends off the green beans and cut into 2-inch pieces.
    • Rinse and add to a stock pot with water and salt.
    • Simmer for 3-4 minutes.
    • Drain and set aside until ready to use.
    • Heat olive oil in a large skillet.
    • Add the tomatoes and cook for 2 minutes.
    • Add the onion, jalapeno, garlic, salt, pepper, oregano, and cumin.
    • Cook for 4-5 minutes, or until the liquid has evaporated a thick tomato paste has formed.
    • Add the green beans.
    • Mix to combine.
    • Add the cilantro.
    • Serve and enjoy!

    Video

    Notes

    Swap out for canned green beans. Drain, rinse, and add to the tomato mixture. 

    Other Ways of Cooking Green Beans:

    Blanching: Boil water and add green beans. Cook for 2 minutes. Remove and immerse in ice cold water. 
    Steaming: Add green beans to a pan with a small amount of water. Cover. Steam for 4-5 minutes. 

    Nutrition

    Calories: 35kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 897mg | Potassium: 295mg | Fiber: 3g | Sugar: 4g | Vitamin A: 979IU | Vitamin C: 20mg | Calcium: 45mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Healthy, Mexican, Recipes, Side Dishes, Uncategorized, Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Anna

      August 15, 2022 at 1:59 am

      5 stars
      It’s such a simple, yet such flavoursome side dish! I just adore the combination of all the herbs and spices in this recipe! Definitely will be making it again, it was delicious!

      Reply
      • Maggie Unzueta

        August 15, 2022 at 10:06 am

        Happy to hear you liked it.

        Reply
    2. June Steckhahn

      November 30, 2022 at 8:36 pm

      5 stars
      Really good- will make again. I did use corn (Traders Joe’s charred frozen corn) and it really added to the dish.

      Reply
      • Maggie Unzueta

        December 1, 2022 at 1:51 pm

        Yum! I need to try that next time I make Ejotes a la Mexicana.

        Reply
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