22 Delicious Black Bean Recipes Canned for Quick Meals

Got a can of black beans sitting in your pantry? You’re in for a treat! Our roundup of 22 Delicious Black Bean Recipes Canned for Quick Meals is here to transform that humble ingredient into mouthwatering dishes in no time. From hearty soups to zesty salads, these recipes are all about simplicity, flavor, and speed—perfect for busy weeknights. Dive in and discover your next favorite meal!

Black Bean and Corn Quesadillas

Craving something quick, delicious, and packed with flavor? These black bean and corn quesadillas are your go-to for a satisfying meal that comes together in no time.

Ingredients

• 1 cup canned black beans, rinsed and drained
• 1 cup sweet corn kernels, fresh or frozen
• 1/2 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp fresh lime juice
• 1/4 cup cilantro, chopped
• 2 cups Monterey Jack cheese, shredded
• 4 large flour tortillas
• 2 tbsp unsalted butter, clarified
• 1/2 cup sour cream, for serving
• 1/4 cup salsa verde, for serving

Instructions

1. In a large mixing bowl, combine black beans, corn, red onion, jalapeño, cumin, smoked paprika, lime juice, and cilantro. Mix gently to avoid mashing the beans.
2. Heat a large skillet over medium heat. Add 1/2 tbsp clarified butter, swirling to coat the pan.
3. Place one tortilla in the skillet. Sprinkle 1/2 cup Monterey Jack cheese evenly over the tortilla.
4. Spread 1/4 of the black bean mixture over half of the tortilla. Fold the other half over to create a half-moon shape.
5. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with remaining tortillas and filling.
6. Transfer cooked quesadillas to a cutting board. Let rest for 1 minute before slicing into wedges.
7. Serve with sour cream and salsa verde on the side.

Enjoy the crispy exterior giving way to a melty, flavorful center. For an extra kick, drizzle with hot sauce or add sliced avocado on the side.

Creamy Black Bean Soup

You’re going to love this creamy black bean soup—it’s hearty, flavorful, and just the thing for a cozy night in. Plus, it’s a breeze to whip up with ingredients you probably already have in your pantry.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups cooked black beans, drained and rinsed
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 1 tablespoon fresh lime juice
• Salt, to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 1 minute.
4. Add the black beans and vegetable broth, bringing the mixture to a boil.
5. Reduce heat to low and simmer for 15 minutes, allowing the flavors to meld.
6. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
7. Stir in the heavy cream and lime juice, then season with salt to taste.
8. Simmer for an additional 5 minutes to heat through.
9. Garnish with fresh cilantro before serving.

Here’s the scoop: this soup is luxuriously smooth with a hint of smokiness from the paprika. Try topping it with a dollop of sour cream or some crispy tortilla strips for extra crunch.

Black Bean and Avocado Salad

Alright, let’s dive into making this vibrant Black Bean and Avocado Salad that’s as nutritious as it is delicious. You’ll love how the creamy avocado pairs with the hearty black beans for a dish that’s both satisfying and refreshing.

Ingredients

• 1 cup cooked black beans, drained and rinsed
• 1 ripe Hass avocado, diced
• 1/4 cup red onion, finely minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp extra-virgin olive oil
• 1 tbsp lime juice, freshly squeezed
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the black beans, diced avocado, and minced red onion.
2. Add the chopped cilantro to the bowl for a fresh, herby flavor.
3. In a small bowl, whisk together the extra-virgin olive oil, lime juice, ground cumin, sea salt, and black pepper until well blended.
4. Pour the dressing over the salad ingredients and gently toss to coat everything evenly, being careful not to mash the avocado.
5. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld together.

Bright and creamy, this salad is a textural dream with the soft avocado against the firm beans. Serve it atop a bed of greens for a light lunch or alongside grilled fish for a hearty dinner.

Spicy Black Bean Tacos

Craving something that’s both hearty and a little fiery? These spicy black bean tacos are your go-to for a quick, flavorful meal that doesn’t skimp on the heat or the heartiness.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup vegetable broth
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• 6 small corn tortillas
• 1/2 cup crumbled queso fresco
• 1 avocado, sliced
• 1/4 cup red cabbage, thinly sliced

Instructions

1. Heat the olive oil in a medium skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, cumin, smoked paprika, and chili powder, cooking until fragrant, about 30 seconds.
4. Add the black beans and vegetable broth, bringing to a simmer. Cook for 5 minutes, then mash lightly with a fork for a chunky texture.
5. Remove from heat and stir in the lime juice and chopped cilantro.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
7. Divide the black bean mixture among the tortillas, topping with crumbled queso fresco, avocado slices, and red cabbage.

Great for a weeknight dinner or a casual gathering, these tacos boast a creamy texture from the avocado, a crunch from the cabbage, and a smoky depth from the spices. Serve them with a side of pickled jalapeños for an extra kick.

Black Bean and Sweet Potato Chili

Unbelievably cozy and packed with flavor, this chili combines the earthy sweetness of sweet potatoes with the hearty depth of black beans. You’ll love how the spices meld together, creating a dish that’s both comforting and slightly exotic.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed into 1/2-inch pieces
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 2 cups vegetable broth
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced, for garnish
• 1 lime, cut into wedges, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the sweet potatoes, cumin, smoked paprika, chili powder, and cayenne pepper. Stir to coat the potatoes evenly with the spices.
5. Pour in the black beans, diced tomatoes, and vegetable broth. Bring the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for 25 minutes, or until the sweet potatoes are tender.
7. Season with sea salt and black pepper. Tip: Taste and adjust the seasoning if necessary, but remember the flavors will deepen as it sits.
8. Stir in the chopped cilantro just before serving. Tip: For a creamier texture, mash a few of the sweet potatoes against the side of the pot.
9. Serve hot, garnished with avocado slices and lime wedges. Tip: A dollop of sour cream or a sprinkle of cheese can add a nice richness.

Brimming with vibrant colors and textures, this chili is a feast for the senses. The sweet potatoes offer a soft contrast to the firm beans, while the avocado adds a creamy finish. Try serving it over quinoa for an extra protein boost.

Black Bean Burgers with Chipotle Mayo

Feeling like shaking up your burger game? These black bean burgers with chipotle mayo are a hearty, flavorful twist that even meat-lovers will adore.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup finely diced red onion
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup mayonnaise
• 1 tbsp chipotle in adobo sauce, minced
• 1 tbsp fresh lime juice
• 2 tbsp clarified butter
• 4 whole wheat burger buns, toasted
• 1 ripe avocado, sliced
• 1 cup baby arugula

Instructions

1. Preheat a skillet over medium heat and add clarified butter, allowing it to melt evenly.
2. In a large bowl, mash the black beans with a fork until mostly smooth but some chunks remain for texture.
3. Add breadcrumbs, beaten egg, red onion, cumin, and smoked paprika to the beans. Mix until well combined.
4. Form the mixture into 4 equal-sized patties, about 1/2 inch thick, ensuring they hold together firmly.
5. Place patties in the skillet and cook for 4-5 minutes on each side, or until a crispy crust forms.
6. While the patties cook, whisk together mayonnaise, minced chipotle, and lime juice in a small bowl to create the chipotle mayo.
7. Toast the whole wheat buns lightly in a toaster or on the skillet for 1-2 minutes until golden.
8. Assemble the burgers by spreading chipotle mayo on the bottom bun, followed by the black bean patty, avocado slices, and a handful of arugula.

Bite into these burgers for a smoky, creamy, and slightly spicy experience. Serve them with sweet potato fries or a crisp salad for a complete meal.

Black Bean and Rice Stuffed Peppers

These black bean and rice stuffed peppers are the perfect blend of hearty and healthy, packing a punch of flavor in every bite. You’ll love how the spices mingle with the creamy beans and fluffy rice, all tucked into sweet bell peppers.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup chopped fresh cilantro
• 1 cup shredded Monterey Jack cheese
• 1 tbsp olive oil
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, warm 1 tbsp olive oil. Add the diced onion and cook until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
4. Add the black beans and cooked rice to the skillet. Stir to combine and cook for another 2 minutes. Remove from heat and mix in the chopped cilantro.
5. Season the mixture with salt to taste, then spoon it evenly into the prepared bell peppers.
6. Sprinkle the tops of the stuffed peppers with shredded Monterey Jack cheese.
7. Place the peppers in the prepared baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.

Best served hot, these stuffed peppers offer a delightful contrast between the tender pepper and the hearty filling. For an extra kick, drizzle with hot sauce or serve with a side of cool sour cream.

Easy Black Bean Dip

Looking for a quick, flavorful dip that’ll steal the show at your next gathering? This Easy Black Bean Dip is your go-to, blending creamy textures with a kick of spice for a crowd-pleaser that’s as simple as it is delicious.

Ingredients

• 2 cups cooked black beans, drained and rinsed
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lime juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup cilantro leaves, finely chopped
• 1 small jalapeño, seeded and minced
• 1/2 tsp sea salt
• 1/4 cup water, as needed

Instructions

1. In a food processor, combine the black beans, olive oil, lime juice, cumin, smoked paprika, and sea salt.
2. Process the mixture on high for 30 seconds, then scrape down the sides with a rubber spatula to ensure even blending.
3. Add the minced jalapeño and cilantro, then process for another 15 seconds. For a smoother consistency, gradually add water, 1 tbsp at a time, until desired texture is achieved.
4. Transfer the dip to a serving bowl and let it sit at room temperature for 10 minutes to allow the flavors to meld.
5. Serve with a drizzle of olive oil and a sprinkle of smoked paprika on top for an extra touch of flavor and presentation.

Zesty and rich, this dip boasts a velvety texture with a smoky undertone that pairs perfectly with crispy tortilla chips or fresh veggie sticks. For a creative twist, layer it in a jar with guacamole and sour cream for a stunning dip trifle.

Black Bean and Mango Salsa

Hey, you’re going to love this vibrant Black Bean and Mango Salsa. It’s the perfect mix of sweet, spicy, and tangy, ideal for those summer gatherings or just a lazy afternoon snack.

Ingredients

• 1 cup black beans, rinsed and drained
• 1 ripe mango, diced into 1/4-inch pieces
• 1/2 cup red onion, finely diced
• 1 jalapeño, seeds removed and minced
• 1/4 cup cilantro, finely chopped
• 2 tbsp lime juice, freshly squeezed
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp ground cumin

Instructions

1. In a large mixing bowl, combine the black beans, diced mango, red onion, jalapeño, and cilantro.
2. Drizzle the lime juice and extra-virgin olive oil over the mixture.
3. Sprinkle the sea salt and ground cumin evenly across the top.
4. Gently toss all ingredients together until evenly coated. Tip: For the best flavor, let the salsa sit for at least 30 minutes before serving to allow the flavors to meld.
5. Adjust seasoning with additional salt or lime juice if needed. Tip: Always taste your salsa before serving to ensure the balance of flavors is just right.
6. Serve chilled or at room temperature. Tip: For an extra kick, leave some jalapeño seeds in the mix.

Vibrant and refreshing, this salsa boasts a delightful contrast between the creamy black beans and the juicy mango. Try serving it over grilled fish or alongside crispy tortilla chips for a textural masterpiece.

Black Bean and Cheese Enchiladas

Kickstart your dinner with these hearty Black Bean and Cheese Enchiladas, a dish that’s as satisfying to make as it is to eat. You’ll love how the creamy cheese and rich black beans come together, wrapped in soft tortillas and smothered in a vibrant sauce.

Ingredients

• 1 1/2 cups cooked black beans, drained and rinsed
• 2 cups shredded Monterey Jack cheese
• 1/2 cup crumbled queso fresco
• 1/4 cup finely diced white onion
• 2 tbsp extra-virgin olive oil
• 1 1/2 cups enchilada sauce, divided
• 8 corn tortillas
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. In a medium bowl, mix the black beans, Monterey Jack cheese, queso fresco, white onion, cumin, smoked paprika, and salt until well combined.
3. Warm the corn tortillas for 30 seconds in the microwave to make them pliable, then spread 1/4 cup of the bean and cheese mixture down the center of each tortilla.
4. Roll the tortillas tightly around the filling and place them seam-side down in the prepared baking dish.
5. Pour the enchilada sauce evenly over the rolled tortillas, making sure they’re fully covered.
6. Sprinkle the remaining Monterey Jack cheese on top for a golden, bubbly finish.
7. Bake for 20 minutes, or until the cheese is melted and the edges of the tortillas are slightly crispy.
8. Garnish with chopped fresh cilantro before serving.

Now, these enchiladas emerge from the oven with a perfect balance of textures—crispy edges, soft interiors, and a gooey cheese pull. Serve them with a side of tangy crema or a fresh avocado salad for a meal that’s sure to impress.

Black Bean and Quinoa Salad

Unbelievably simple yet packed with flavor, this black bean and quinoa salad is your go-to for a quick, nutritious meal. You’ll love how the textures and tastes come together in this vibrant dish.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp lime juice, freshly squeezed
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is fully absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
3. While quinoa cooks, in a large bowl, mix black beans, cherry tomatoes, red onion, and cilantro.
4. In a small bowl, whisk together olive oil, lime juice, cumin, sea salt, and black pepper to create the dressing.
5. Fluff the cooked quinoa with a fork and add it to the large bowl with the bean mixture.
6. Pour the dressing over the salad and toss gently to combine. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
7. Serve at room temperature or chilled. Tip: Garnish with extra cilantro and a lime wedge for a fresh, colorful presentation.

Light and refreshing, this salad boasts a delightful crunch from the veggies and a creamy texture from the beans. Perfect for a summer picnic or as a hearty side, it’s a dish that’s as versatile as it is delicious.

Black Bean and Pumpkin Soup

Fall is the perfect time to cozy up with a bowl of something warm and nourishing. You’ll love how this black bean and pumpkin soup combines comfort with a touch of sophistication.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can pure pumpkin puree
• 4 cups vegetable broth
• 1/2 cup full-fat coconut milk
• 1 tablespoon fresh lime juice
• Sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 1 minute.
4. Pour in the black beans, pumpkin puree, and vegetable broth, stirring to combine.
5. Bring the mixture to a simmer, then reduce the heat to low and cook for 20 minutes, stirring occasionally.
6. Blend the soup with an immersion blender until smooth, or transfer to a blender in batches.
7. Stir in the coconut milk and lime juice, then season with sea salt and freshly ground black pepper to taste.
8. Simmer for an additional 5 minutes to allow the flavors to meld.

Lusciously creamy with a hint of smokiness, this soup is a delightful balance of earthy and sweet. Serve it with a dollop of coconut milk and a sprinkle of smoked paprika for an extra touch of elegance.

Black Bean and Egg Breakfast Burritos

Craving something hearty yet healthy to kickstart your morning? These black bean and egg breakfast burritos are packed with protein and flavor, making them the perfect grab-and-go meal for busy days.

Ingredients

• 1 cup canned black beans, rinsed and drained
• 4 large pasture-raised eggs, lightly beaten
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup red onion, finely diced
• 1 tbsp clarified butter
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 4 large flour tortillas
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat the clarified butter in a non-stick skillet over medium heat until shimmering.
2. Add the diced red onion and sauté for 2 minutes, or until translucent.
3. Stir in the black beans, ground cumin, and smoked paprika. Cook for 3 minutes, stirring occasionally.
4. Pour the lightly beaten eggs into the skillet. Gently scramble with the bean mixture until just set, about 2 minutes.
5. Remove the skillet from heat. Fold in the grated cheddar cheese until melted.
6. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side.
7. Divide the egg and bean mixture evenly among the tortillas. Sprinkle with fresh cilantro.
8. Fold the sides of the tortillas inward, then roll tightly to form burritos.

Here’s the deal: these burritos boast a creamy texture from the eggs and beans, with a smoky depth from the paprika. Serve them with a side of salsa verde for an extra kick, or wrap in parchment paper for an easy breakfast on the run.

Black Bean and Spinach Lasagna

Ever find yourself craving something hearty yet healthy? This black bean and spinach lasagna is your answer, packing layers of flavor and nutrition into every bite.

Ingredients

• 9 lasagna noodles, oven-ready
• 2 cups black beans, cooked and drained
• 1 cup ricotta cheese, whole milk
• 1 large egg, pasture-raised and lightly beaten
• 2 cups spinach, fresh and roughly chopped
• 1.5 cups marinara sauce, homemade or store-bought
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, freshly grated
• 1 tbsp olive oil, extra virgin
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
2. In a skillet over medium heat, warm 1 tbsp olive oil. Add minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds.
3. Add chopped spinach to the skillet, cooking until just wilted, approximately 2 minutes. Remove from heat and set aside.
4. In a mixing bowl, combine ricotta cheese, beaten egg, sea salt, and black pepper. Stir until well blended.
5. Spread 1/2 cup marinara sauce at the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce.
6. Layer half of the ricotta mixture over the noodles, followed by half of the spinach, black beans, and another 1/2 cup marinara sauce. Sprinkle with 1/3 cup mozzarella and 2 tbsp Parmesan.
7. Repeat the layers once more, starting with noodles and ending with cheeses. Top with the remaining 3 noodles, 1/2 cup marinara sauce, and the rest of the mozzarella and Parmesan.
8. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
9. Let the lasagna stand for 10 minutes before slicing. This allows the layers to set for cleaner cuts.

Just imagine slicing into this lasagna to reveal the vibrant layers of green spinach and black beans nestled between creamy ricotta and melted cheeses. Serve it with a crisp salad for a complete meal that’s as satisfying to look at as it is to eat.

Black Bean and Chicken Tostadas

Every now and then, you stumble upon a recipe that’s both a breeze to make and packed with flavor. These black bean and chicken tostadas are just that—a quick, satisfying meal that doesn’t skimp on taste.

Ingredients

• 2 cups cooked, shredded chicken (preferably free-range)
• 1 cup black beans, rinsed and drained
• 1/2 cup crumbled queso fresco
• 1/4 cup finely diced red onion
• 2 tbsp freshly squeezed lime juice
• 1 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 corn tostada shells
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• Salt to taste

Instructions

1. Preheat your oven to 350°F to warm the tostada shells for 5 minutes, ensuring they’re crisp but not burnt.
2. In a medium bowl, combine the shredded chicken, black beans, red onion, lime juice, olive oil, cumin, and smoked paprika. Mix gently to avoid breaking the beans.
3. Season the mixture with salt to taste, remembering the queso fresco will add saltiness later.
4. Evenly distribute the chicken and bean mixture over the warmed tostada shells.
5. Sprinkle the crumbled queso fresco over the top of each tostada.
6. Return the tostadas to the oven for 3-5 minutes, just until the cheese begins to melt.
7. Garnish with chopped cilantro and avocado slices before serving.

Here’s the deal: these tostadas offer a delightful crunch with every bite, balanced by the creamy avocado and tangy lime. Try serving them with a side of pickled jalapeños for an extra kick.

Black Bean and Tomato Stew

Unbelievably easy and packed with flavor, this Black Bean and Tomato Stew is your go-to for a hearty, healthy meal that doesn’t skimp on taste. You’ll love how the spices meld together, creating a dish that’s both comforting and exciting.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups vegetable broth
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, smoked paprika, and chili powder, cooking until fragrant, about 30 seconds.
4. Pour in the black beans, diced tomatoes with their juice, and vegetable broth, stirring to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.
6. Season with sea salt and black pepper, then stir in the chopped cilantro just before serving.

Zesty and vibrant, this stew boasts a thick, velvety texture with a smoky undertone from the paprika. Serve it over a bed of quinoa or with a side of crusty bread for dipping.

Black Bean and Zucchini Fritters

You’re going to love these Black Bean and Zucchini Fritters—they’re crispy on the outside, tender on the inside, and packed with flavor. Perfect for a quick lunch or a savory snack, they’re also a great way to sneak some veggies into your meal.

Ingredients

• 1 cup black beans, drained and rinsed
• 1 medium zucchini, grated and squeezed to remove excess moisture
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp sea salt
• 2 tbsp grapeseed oil, for frying

Instructions

1. In a large mixing bowl, combine the black beans, grated zucchini, all-purpose flour, cornmeal, lightly beaten egg, melted clarified butter, smoked paprika, ground cumin, and sea salt. Mix until just combined; avoid overmixing to keep the fritters light.
2. Heat grapeseed oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Using a 1/4 cup measure, scoop the mixture into the skillet, flattening slightly with the back of the measure to form fritters. Cook in batches to avoid overcrowding.
4. Fry the fritters for 3-4 minutes on each side, or until golden brown and crispy. Tip: Ensure the oil is hot enough before adding the fritters to prevent sticking.
5. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Tip: Keep the cooked fritters warm in a 200°F oven while you finish the batches.
6. Serve immediately. Tip: For an extra flavor boost, top with a dollop of Greek yogurt or a squeeze of lime juice.

Unbelievably versatile, these fritters boast a delightful contrast of textures and a smoky, earthy flavor profile. Try serving them atop a fresh salad or alongside a cool avocado salsa for a complete meal.

Black Bean and Chorizo Stew

Alright, let’s dive into making this hearty Black Bean and Chorizo Stew that’s perfect for any night of the week. You’re going to love how the smoky chorizo and tender black beans come together in this deeply flavorful dish.

Ingredients

• 1 tablespoon olive oil
• 8 ounces Spanish chorizo, diced
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 2 (15-ounce) cans black beans, drained and rinsed
• 2 cups chicken stock
• 1 bay leaf
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced chorizo and cook, stirring occasionally, until lightly browned, about 5 minutes.
3. Stir in chopped onion and cook until translucent, about 4 minutes, scraping up any browned bits from the bottom of the pot.
4. Add minced garlic, smoked paprika, and ground cumin, cooking until fragrant, about 30 seconds.
5. Pour in black beans, chicken stock, and add the bay leaf, stirring to combine.
6. Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally.
7. Remove the bay leaf and season with salt to taste.
8. Garnish with fresh cilantro before serving.

Just imagine the rich, smoky flavors melding together in every spoonful. Serve this stew with a side of crusty bread or over a bed of rice for a complete meal that’s sure to impress.

Black Bean and Coconut Curry

Ever find yourself craving something hearty yet exotic for dinner? This Black Bean and Coconut Curry is your ticket to a flavorful escape, blending creamy coconut with the earthy depth of black beans.

Ingredients

• 1 cup dried black beans, soaked overnight
• 1 tablespoon clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups vegetable stock
• 1 tablespoon lime juice
• 1/2 cup cilantro leaves, chopped
• 1 teaspoon sea salt

Instructions

1. Drain the soaked black beans and rinse under cold water. Set aside.
2. In a large pot over medium heat, melt the clarified butter. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the turmeric, cumin, and coriander to the pot, toasting the spices for 30 seconds to release their aromas.
5. Pour in the coconut milk and vegetable stock, stirring to combine. Bring the mixture to a gentle simmer.
6. Add the drained black beans to the pot. Cover and simmer on low heat for 1 hour, or until the beans are tender.
7. Once the beans are cooked, stir in the lime juice and chopped cilantro. Season with sea salt to taste.
8. Remove from heat and let the curry sit for 5 minutes to allow the flavors to meld.

Great for a cozy night in, this curry boasts a velvety texture with a punch of citrus and spice. Serve it over steamed jasmine rice or with warm naan bread for scooping up every last bit.

Black Bean and Lime Cilantro Rice

Kickstart your meal prep with this vibrant Black Bean and Lime Cilantro Rice, a dish that’s as easy to make as it is delicious. You’ll love the zesty lime and fresh cilantro that bring this simple rice dish to life.

Ingredients

• 1 cup long-grain white rice, rinsed
• 1 3/4 cups water
• 1/2 teaspoon sea salt
• 1 tablespoon clarified butter
• 1 cup canned black beans, rinsed and drained
• 2 tablespoons fresh lime juice
• 1/4 cup finely chopped fresh cilantro
• 1/2 teaspoon ground cumin

Instructions

1. In a medium saucepan, combine the rinsed rice, water, and sea salt. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Do not lift the lid during this time to ensure perfect steam absorption.
3. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish cooking in its own steam.
4. Fluff the rice with a fork, then gently fold in the clarified butter, black beans, lime juice, cilantro, and ground cumin until evenly distributed.
5. Cover the saucepan again and let the rice sit for 2 minutes to allow the flavors to meld together.

Just like that, you’ve got a dish with fluffy rice, creamy beans, and a bright, herby kick. Serve it alongside grilled chicken or stuffed into a burrito for an extra flavor punch.

Black Bean and Mushroom Stir Fry

Feeling like you need a quick, nutritious meal that doesn’t skimp on flavor? This Black Bean and Mushroom Stir Fry is your answer, packed with earthy mushrooms and protein-rich black beans for a satisfying dish.

Ingredients

• 1 tbsp clarified butter
• 2 cups cremini mushrooms, thinly sliced
• 1 cup cooked black beans, drained and rinsed
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup green onions, thinly sliced

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add cremini mushrooms to the skillet, spreading them in an even layer. Cook undisturbed for 2 minutes to allow them to brown.
3. Stir mushrooms and continue cooking until they release their moisture and become golden, about 3 more minutes.
4. Add minced garlic to the skillet, stirring constantly for 30 seconds until fragrant.
5. Mix in black beans, soy sauce, sesame oil, and red pepper flakes. Cook for 2 minutes, stirring occasionally, until everything is well combined and heated through.
6. Remove skillet from heat and sprinkle with green onions.

The stir fry boasts a delightful contrast between the crispy mushrooms and tender beans, with a kick from the red pepper flakes. Serve it over quinoa for a hearty meal or wrap it in lettuce leaves for a light, crunchy alternative.

Black Bean and Chocolate Brownies

Craving something decadently different? These black bean and chocolate brownies are a game-changer, blending rich cocoa with the subtle earthiness of black beans for a treat that’s as nutritious as it is indulgent.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 3 large pasture-raised eggs, lightly beaten
• 3 tbsp clarified butter
• 1/2 cup cocoa powder
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan with clarified butter.
2. In a food processor, combine the black beans, eggs, clarified butter, cocoa powder, sugar, vanilla extract, baking powder, and sea salt. Blend until the mixture is completely smooth.
3. Fold in the dark chocolate chips by hand, ensuring they’re evenly distributed throughout the batter.
4. Pour the batter into the prepared baking pan, using a spatula to spread it evenly.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid overbaking to keep the brownies fudgy.
6. Let the brownies cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Tip: This step is crucial for easy slicing.
7. Once cooled, cut into squares and serve. Tip: For an extra touch, dust with cocoa powder or serve with a scoop of vanilla ice cream.

You’ll love the dense, fudgy texture and the deep chocolate flavor with a hint of complexity from the black beans. Try topping them with a sprinkle of flaky sea salt for a sweet-salty contrast that elevates the whole experience.

Conclusion

Zesty, nutritious, and endlessly versatile, these 22 black bean recipes are your ticket to quick, satisfying meals. Whether you’re in a pinch or planning ahead, there’s something here for every taste. We’d love to hear which recipes become your go-tos—drop a comment below! And if you found this roundup helpful, why not share the love? Pin it on Pinterest to keep these ideas at your fingertips. Happy cooking!