Here the black beans are served as a dedicated side, cooked simply and seasoned to pair with the tacos and burritos on the menu. They stand out because you can order them on their own or as part of combinations like the Southwest Nachos or the Gringo burrito, where they act as a hearty base rather than an afterthought. The texture leans toward tender with just enough structure to hold up in bowls and on chips, so they mix well with rice, salsa, and crema. Diners frequently mention them as a key component that rounds out plates and makes the portions feel substantial.