Just when you thought canned black beans were only for chili, think again! These versatile pantry staples are about to become your go-to for quick, delicious meals. From zesty salads to hearty soups and even surprising desserts, we’ve gathered 25 creative recipes that will transform your dinner routine. Get ready to fall in love with black beans all over again!
Spicy Black Bean Tacos
Savor the bold flavors of these easy-to-make spicy black bean tacos, perfect for a quick weeknight dinner that doesn’t compromise on taste. Simply follow these straightforward steps to create a satisfying meal that’s both nutritious and delicious.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 (15 oz) can black beans, drained and rinsed
– 1 tsp ground cumin
– 1/2 tsp chili powder (adjust to spice preference)
– 1/4 tsp salt
– 8 small corn tortillas
– 1/2 cup shredded lettuce
– 1/4 cup diced tomatoes
– 1/4 cup shredded cheese (such as cheddar or Monterey Jack)
– 2 tbsp sour cream (optional for serving)
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion to the skillet and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute more, until fragrant but not browned.
4. Tip: To prevent garlic from burning, keep the heat at medium and stir constantly.
5. Add the drained and rinsed black beans to the skillet, along with 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon salt.
6. Cook the bean mixture for 5-7 minutes, stirring occasionally, until the beans are heated through and the spices are well incorporated.
7. Tip: For a creamier texture, mash some of the beans lightly with the back of a spoon during cooking.
8. While the beans cook, warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.
9. Tip: Keep tortillas warm by wrapping them in a clean kitchen towel until ready to serve.
10. Assemble the tacos by spooning the black bean mixture onto each warmed tortilla.
11. Top each taco with shredded lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream if desired.
12. Serve immediately while warm.
Delight in the hearty texture of the spiced beans paired with the crisp freshness of the toppings. These tacos offer a balanced kick of heat from the chili powder, making them ideal for a fun family meal or a casual gathering with friends.
Black Bean and Corn Salsa
Today’s recipe brings vibrant flavors together in a refreshing, make-ahead dip perfect for gatherings or quick snacks. This black bean and corn salsa combines pantry staples with fresh ingredients for a crowd-pleasing treat that gets better as it sits.
Ingredients
– 2 (15 oz) cans black beans, rinsed and drained (reduces sodium and prevents mushiness)
– 2 cups frozen corn, thawed (or fresh corn kernels from 3 ears)
– 1 medium red onion, finely diced (soak in cold water for 10 minutes to mellow sharpness)
– 1 red bell pepper, seeded and finely diced (adds sweet crunch and color)
– 1/4 cup fresh cilantro, chopped (stems removed for better texture)
– 2 jalapeños, seeded and minced (adjust quantity for desired heat level)
– 3 tbsp lime juice (freshly squeezed for brightest flavor)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin (toasting whole seeds and grinding enhances aroma)
– 1/2 tsp salt (start with this, add more after tasting)
Instructions
1. Rinse both cans of black beans in a colander under cold running water for 30 seconds to remove excess sodium and canning liquid.
2. Transfer the drained beans to a large mixing bowl, gently shaking the colander to eliminate residual water.
3. Add the thawed frozen corn to the bowl, breaking up any clumps with your fingers.
4. Dice the red onion into 1/4-inch pieces and add to the bowl.
5. Cut the red bell pepper in half, remove seeds and white membranes, then dice into 1/4-inch pieces and add to the mixture.
6. Mince the jalapeños, remembering to wear gloves if sensitive to capsaicin, and incorporate into the bowl.
7. Chop the cilantro leaves (discard stems) and add to the salsa.
8. In a small bowl, whisk together the lime juice, olive oil, ground cumin, and salt until emulsified.
9. Pour the dressing over the vegetable mixture and toss gently with a large spoon to combine evenly.
10. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
You’ll love the crisp-tender texture of the vegetables against the creamy beans, with the cumin and lime adding zesty depth. Serve it with sturdy tortilla chips to scoop generously, or spoon over grilled chicken for a fresh summer meal.
Smoky Black Bean Soup
Ready to warm up with a comforting bowl? This smoky black bean soup is packed with flavor and comes together with simple, methodical steps perfect for beginners. Let’s build layers of taste from the ground up.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 2 (15 oz) cans black beans, drained and rinsed
– 4 cups vegetable broth
– 1 tbsp lime juice (fresh preferred)
– Salt, to season
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Sprinkle in 1 tsp ground cumin and 1 tsp smoked paprika, stirring for 30 seconds to toast the spices.
5. Pour in 2 cans of drained and rinsed black beans and 4 cups vegetable broth.
6. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
7. Use an immersion blender to partially blend the soup until slightly thickened but still chunky.
8. Stir in 1 tbsp lime juice and season with salt to your preference.
9. Simmer for an additional 5 minutes to meld the flavors.
Ladle this hearty soup into bowls—it boasts a velvety texture with a smoky depth from the paprika. Top with avocado slices or a dollop of Greek yogurt for a creamy contrast, and enjoy the robust, satisfying flavors that make it a weeknight favorite.
Mexican Black Bean Chilli
This hearty Mexican black bean chili is perfect for a cozy weeknight dinner, combining bold spices with wholesome ingredients for a satisfying meal that comes together effortlessly. Today, we’ll walk through each step methodically to ensure your chili turns out flavorful and perfectly textured every time.
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 bell pepper, diced
– 1 tablespoon chili powder (adjust for more heat)
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (15-ounce) can diced tomatoes
– 2 cups vegetable broth
– Salt to taste (start with 1/2 teaspoon)
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 large diced onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add 1 diced bell pepper and cook for 3 minutes, until it begins to soften.
5. Sprinkle in 1 tablespoon chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika, toasting the spices for 1 minute to enhance their flavor.
6. Pour in 1 can of drained and rinsed black beans, 1 can of diced tomatoes, and 2 cups of vegetable broth, stirring to combine all ingredients.
7. Bring the mixture to a boil over high heat, then reduce to a simmer and cook uncovered for 20 minutes, stirring occasionally to prevent sticking.
8. Season with salt to taste, starting with 1/2 teaspoon and adjusting as needed after tasting.
9. Simmer for an additional 10 minutes until the chili has thickened slightly and the flavors are well blended.
Great for meal prep or a family dinner, this chili boasts a rich, smoky flavor with a thick, hearty texture from the beans. Try serving it over rice or with a dollop of sour cream for added creaminess.
Savory Black Bean Burgers
Now, let’s craft these satisfying black bean burgers from scratch, perfect for a meatless meal that even carnivores will enjoy. Naturally hearty and packed with flavor, they come together with simple pantry staples.
Ingredients
– 2 (15-ounce) cans black beans, rinsed and drained (pat dry with paper towels for better texture)
– 1/2 cup breadcrumbs (use panko for extra crispiness)
– 1/4 cup finely chopped onion (yellow or white work well)
– 1 large egg, beaten (for binding, or flax egg for vegan option)
– 2 tablespoons olive oil (or any neutral oil)
– 1 teaspoon ground cumin (toast lightly for enhanced aroma)
– 1/2 teaspoon garlic powder (or 2 cloves minced fresh garlic)
– 1/4 teaspoon salt (adjust based on bean saltiness)
– 1/4 teaspoon black pepper (freshly ground preferred)
Instructions
1. Preheat a skillet or griddle over medium heat to 350°F, lightly greasing it with 1 tablespoon of olive oil to prevent sticking.
2. In a large bowl, mash the rinsed and dried black beans with a fork or potato masher until mostly broken down but some chunks remain for texture.
3. Add the breadcrumbs, chopped onion, beaten egg, cumin, garlic powder, salt, and black pepper to the bowl with the mashed beans.
4. Mix all ingredients thoroughly with your hands or a spoon until well combined and the mixture holds together when pressed.
5. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty, pressing firmly to avoid cracks.
6. Heat the remaining 1 tablespoon of olive oil in the preheated skillet, then carefully place the patties in the skillet.
7. Cook the patties for 4-5 minutes on the first side until a golden-brown crust forms and they release easily from the skillet.
8. Flip the patties using a spatula and cook for another 4-5 minutes on the second side until firm and browned.
9. Remove the patties from the skillet and let them rest on a plate for 2 minutes to set before serving.
A perfectly cooked black bean burger boasts a crispy exterior and a tender, moist interior with earthy notes from the beans and warm spices. Serve them on toasted buns with avocado slices and a dollop of spicy mayo for an extra kick, or crumble them over a salad for a protein-packed twist.
Black Bean Enchiladas
Enchiladas make for a comforting, customizable meal that’s perfect for weeknights or feeding a crowd. Everyone will love these hearty, cheesy black bean enchiladas—they’re simple to prepare and packed with flavor.
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 small onion, finely diced
– 2 cloves garlic, minced
– 1 (15 oz) can black beans, drained and rinsed
– 1 cup corn kernels (fresh, frozen, or canned)
– 1 tsp ground cumin
– 1/2 tsp chili powder (adjust for spice preference)
– 8 (6-inch) corn or flour tortillas
– 2 cups enchilada sauce (store-bought or homemade)
– 2 cups shredded Monterey Jack cheese (or a Mexican blend)
– Fresh cilantro, chopped (for garnish, optional)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering.
3. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add the drained black beans, corn, cumin, and chili powder to the skillet.
6. Cook the mixture for 3-4 minutes, stirring, until heated through and well combined.
7. Warm the tortillas in the microwave for 20 seconds to make them pliable and prevent cracking.
8. Spread 1/2 cup of enchilada sauce evenly over the bottom of a 9×13-inch baking dish.
9. Spoon about 1/3 cup of the bean mixture onto the center of each tortilla.
10. Sprinkle 2 tbsp of shredded cheese over the filling on each tortilla.
11. Roll up each tortilla tightly and place it seam-side down in the baking dish.
12. Pour the remaining enchilada sauce over the top of the rolled tortillas.
13. Sprinkle the remaining shredded cheese evenly over the sauce.
14. Cover the dish with aluminum foil and bake for 20 minutes at 375°F.
15. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and lightly browned.
16. Let the enchiladas rest for 5 minutes before serving to set the filling.
17. Garnish with chopped fresh cilantro if desired.
Hearty and satisfying, these enchiladas feature a tender tortilla wrapped around a smoky, spiced bean filling, all smothered in tangy sauce and melted cheese. For a fresh twist, serve them with a dollop of cool sour cream or a side of crisp avocado slices to balance the richness.
Quick Black Bean Quesadillas
You’ll love how these quick black bean quesadillas come together with minimal effort for a satisfying meal.
Ingredients
– 4 large flour tortillas (8-inch size works best)
– 1 can (15 oz) black beans, rinsed and drained (or 1.5 cups cooked beans)
– 1 cup shredded Monterey Jack cheese (or any melty cheese blend)
– 1/2 cup corn kernels, fresh or frozen (thaw if frozen)
– 1/4 cup finely diced red onion (soak in cold water for 5 minutes to reduce sharpness)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1/2 tsp chili powder (adjust for spice preference)
– 1/4 tsp salt
– Optional: 2 tbsp chopped fresh cilantro for garnish
Instructions
1. In a medium bowl, combine the black beans, corn, red onion, cumin, chili powder, and salt, mashing the beans slightly with a fork to help them hold together.
2. Heat a large non-stick skillet or griddle over medium heat (350°F if using an electric skillet) and brush lightly with half of the olive oil.
3. Place one tortilla in the skillet and sprinkle half of the cheese evenly over one half of the tortilla, leaving a 1-inch border at the edge.
4. Spoon half of the bean mixture over the cheese, then fold the empty half of the tortilla over the filling, pressing gently with a spatula.
5. Cook for 2-3 minutes until the bottom is golden brown and crisp, then flip carefully using the spatula.
6. Cook for another 2-3 minutes until the second side is golden and the cheese is fully melted, pressing down lightly to ensure even browning.
7. Transfer to a cutting board and repeat steps 2-6 with the remaining oil, tortilla, cheese, and filling.
8. Let the quesadillas rest for 1 minute before slicing each into 3 wedges with a sharp knife or pizza cutter to prevent the filling from oozing out.
9. Garnish with fresh cilantro if desired. Out of the skillet, these quesadillas boast a crisp exterior with a warmly spiced, melty interior that’s hearty from the beans and sweet from the corn. Serve them with a dollop of Greek yogurt or sliced avocado for extra creaminess, or pack them cold for a next-day lunch—they hold up surprisingly well!
Black Bean and Avocado Salad
Just when you need a quick, nutritious meal that comes together in minutes, this black bean and avocado salad delivers freshness and flavor without any cooking required. Gather your ingredients and let’s walk through each simple step to create this vibrant dish.
Ingredients
– 2 cans (15 oz each) black beans, rinsed and drained well to remove excess sodium
– 2 ripe avocados, diced into ½-inch cubes for even distribution
– 1 cup cherry tomatoes, halved or quartered if large for easier eating
– ½ cup red onion, finely diced to avoid overpowering bites
– ¼ cup fresh cilantro, chopped roughly for bright herbaceous notes
– 3 tbsp lime juice, freshly squeezed for optimal acidity and flavor
– 2 tbsp extra virgin olive oil, or any neutral oil like avocado oil
– ½ tsp ground cumin, toasting optional for deeper flavor
– ¼ tsp salt, adjust based on bean sodium content
– ⅛ tsp black pepper, freshly cracked preferred
Instructions
1. Rinse and drain both cans of black beans thoroughly in a colander under cold running water for 30 seconds to remove excess sodium and improve texture.
2. Transfer the drained black beans to a large mixing bowl to provide ample space for combining ingredients without spilling.
3. Halve or quarter 1 cup of cherry tomatoes depending on their size, aiming for uniform pieces to ensure even distribution in the salad.
4. Finely dice ½ cup of red onion into small pieces to mellow its sharpness and integrate smoothly with other ingredients.
5. Add the tomatoes and red onion to the bowl with the black beans, gently tossing to combine and prevent crushing the beans.
6. Dice 2 ripe avocados into ½-inch cubes directly over the bowl to catch any juices and minimize oxidation, then add to the mixture.
7. Roughly chop ¼ cup of fresh cilantro leaves and stems, incorporating them for a burst of herbal freshness throughout the salad.
8. In a small separate bowl, whisk together 3 tbsp freshly squeezed lime juice, 2 tbsp olive oil, ½ tsp ground cumin, ¼ tsp salt, and ⅛ tsp black pepper until emulsified for a balanced dressing.
9. Pour the dressing over the salad ingredients in the large bowl, using a spatula to fold everything together gently to avoid mashing the avocados.
10. Serve immediately or chill in the refrigerator for up to 15 minutes to allow flavors to meld slightly without the avocados browning.
Great for a light lunch or side dish, this salad boasts a creamy texture from the avocados contrasted with the firm beans and juicy tomatoes. The cumin and lime dressing adds a zesty, earthy depth that makes it satisfying on its own or stuffed into tortillas for a quick wrap.
Hearty Black Bean Stew
Even the chilliest autumn evenings call for a comforting bowl of this hearty black bean stew. Embrace the simplicity of this one-pot wonder, perfect for both weeknight dinners and cozy weekend meals. Let’s walk through each step together to create a deeply flavorful dish that’s as nourishing as it is delicious.
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (optional, for heat)
– 4 cups vegetable broth
– 3 (15-ounce) cans black beans, rinsed and drained
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons fresh lime juice
– 1/4 cup chopped fresh cilantro (for garnish)
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Tip: Avoid burning garlic by keeping heat at medium.
4. Add 1 diced red bell pepper and cook for 3 minutes until slightly softened.
5. Sprinkle in 2 teaspoons ground cumin, 1 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (if using), stirring constantly for 30 seconds to toast the spices. Tip: Toasting spices enhances their flavor depth.
6. Pour in 4 cups vegetable broth, scraping the bottom of the pot to deglaze any browned bits.
7. Add 3 cans rinsed black beans, 1 can undrained diced tomatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper.
8. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 20 minutes to meld flavors. Tip: Simmering uncovered for the last 5 minutes thickens the stew if desired.
9. Remove from heat and stir in 2 tablespoons fresh lime juice.
10. Ladle into bowls and garnish with 1/4 cup chopped fresh cilantro. Rich and velvety, this stew boasts a creamy texture from the softened beans and a smoky undertone from the paprika. Serve it over brown rice or with warm cornbread for a complete meal that’s both satisfying and versatile.
Black Bean and Rice Bowl
Here’s a simple, nutritious meal that comes together quickly for busy weeknights. Black bean and rice bowls offer a perfect balance of protein, fiber, and flavor, making them both satisfying and easy to customize based on what you have on hand.
Ingredients
– 1 cup long-grain white rice, rinsed (for fluffier results)
– 2 cups water
– 1 tbsp olive oil (or any neutral oil)
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can (15 oz) black beans, drained and rinsed (to reduce sodium)
– 1 tsp ground cumin
– 1/2 tsp chili powder (adjust to spice preference)
– Salt to taste
– Fresh cilantro, chopped (for garnish, optional)
Instructions
1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice and 2 cups of water, then bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18 minutes without lifting the lid.
4. After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to steam and finish cooking.
5. While the rice is cooking, heat 1 tbsp of olive oil in a skillet over medium heat until it shimmers.
6. Add 1 small diced onion to the skillet and sauté for 5 minutes, stirring occasionally, until it becomes translucent.
7. Add 2 cloves of minced garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
8. Stir in 1 can of drained and rinsed black beans, 1 tsp ground cumin, and 1/2 tsp chili powder, and cook for 3-4 minutes until heated through.
9. Season the bean mixture with salt to taste, starting with 1/4 tsp and adjusting as needed.
10. Fluff the cooked rice with a fork to separate the grains before serving.
11. Divide the rice among bowls, top with the black bean mixture, and garnish with fresh chopped cilantro if desired.
Gently fluffing the rice ensures a light texture that pairs wonderfully with the hearty, spiced beans. The cumin and chili powder add a warm, earthy flavor that makes this bowl feel comforting yet fresh. For a creative twist, serve it with a squeeze of lime juice or topped with avocado slices for extra creaminess.
Black Bean Stuffed Peppers
Every home cook needs a reliable, nutritious meal that comes together with minimal fuss, and these black bean stuffed peppers deliver exactly that. They’re perfect for weeknight dinners or meal prep, combining protein-packed beans with vibrant bell peppers for a satisfying dish. Let’s walk through the simple steps to create this colorful, flavorful meal.
Ingredients
– 4 large bell peppers (any color, but red or yellow add sweetness)
– 1 tablespoon olive oil (or any neutral oil)
– 1 small onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 (15-ounce) can black beans, rinsed and drained
– 1 cup cooked rice (white or brown both work)
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder (adjust to taste)
– 1/2 cup shredded cheddar cheese (or Monterey Jack for milder flavor)
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Slice the bell peppers in half lengthwise and remove the seeds and membranes.
3. Arrange the pepper halves cut-side up in a 9×13-inch baking dish.
4. Heat the olive oil in a large skillet over medium heat for 1 minute.
5. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the black beans, cooked rice, cumin, and chili powder.
8. Cook the mixture for 3-4 minutes, stirring constantly, until heated through.
9. Season the filling with salt and black pepper to your preference.
10. Evenly divide the bean and rice mixture among the pepper halves.
11. Sprinkle the shredded cheese over the top of each stuffed pepper.
12. Cover the baking dish with aluminum foil.
13. Bake at 375°F for 25 minutes until the peppers are tender.
14. Remove the foil and bake for an additional 5 minutes to brown the cheese.
15. Let the stuffed peppers rest for 5 minutes before serving.
Tip: For extra flavor, try adding a pinch of smoked paprika to the filling. The peppers should be fork-tender but still hold their shape when done. Letting them rest allows the flavors to meld together beautifully.
The finished peppers have a wonderful contrast of textures—tender yet slightly crisp peppers with a hearty, savory filling. The melted cheese adds a creamy richness that complements the spices perfectly. Serve them with a dollop of sour cream or fresh avocado slices for a complete meal.
Vegan Black Bean Brownies
Baking these vegan black bean brownies is simpler than you might think, and they deliver a rich, fudgy texture that will satisfy any chocolate craving. Let’s walk through each step together to ensure perfect results every time. You’ll be amazed at how wholesome ingredients create such a decadent treat.
Ingredients
– 1 (15 oz) can black beans, rinsed and drained (or about 1.5 cups cooked beans)
– 1/2 cup cocoa powder (unsweetened, for deep chocolate flavor)
– 1/2 cup maple syrup (or agave nectar, adjust to desired sweetness)
– 1/4 cup coconut oil, melted (or any neutral oil like avocado oil)
– 1 tsp vanilla extract (pure for best flavor)
– 1/2 tsp baking powder (to help them rise slightly)
– 1/4 tsp salt (enhances the chocolate taste)
– 1/2 cup dairy-free chocolate chips (optional, for extra richness)
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking pan or line it with parchment paper for easy removal.
2. Tip: Rinsing the black beans thoroughly removes excess sodium and ensures a smoother batter without a bean-like taste.
3. In a food processor or blender, combine the black beans, cocoa powder, maple syrup, melted coconut oil, vanilla extract, baking powder, and salt.
4. Blend the mixture on high speed for 1-2 minutes until completely smooth, scraping down the sides as needed to incorporate all ingredients evenly.
5. Tip: If the batter seems too thick, add a tablespoon of water or plant-based milk to achieve a pourable consistency, but avoid over-thinning.
6. Fold in the dairy-free chocolate chips gently with a spatula until they are evenly distributed throughout the batter.
7. Pour the batter into the prepared baking pan and use the spatula to spread it into an even layer, smoothing the top.
8. Bake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
9. Tip: Allow the brownies to cool completely in the pan on a wire rack for at least 30 minutes before slicing; this helps them firm up and develop their fudgy texture.
10. Once cooled, cut into 9 or 12 squares using a sharp knife for neat edges.
Oozing with chocolatey goodness, these brownies have a dense, moist interior that melts in your mouth, thanks to the black beans providing structure without heaviness. For a creative twist, serve them warm with a dollop of vegan ice cream or sprinkle with sea salt to enhance the sweet and savory notes.
Creamy Black Bean Dip
Welcome to a simple yet satisfying dip that’s perfect for gatherings or a quick snack. With just a few pantry staples, you’ll create a creamy, flavorful black bean dip that’s both easy to make and delicious to share. Let’s walk through each step together to ensure your success in the kitchen.
Ingredients
– 2 (15-ounce) cans black beans, drained and rinsed (for smoother texture)
– 1/4 cup olive oil (or any neutral oil)
– 1/4 cup fresh lime juice (about 2 limes, adjust for brightness)
– 2 cloves garlic, minced (use more for extra kick)
– 1 teaspoon ground cumin (toast for deeper flavor)
– 1/2 teaspoon salt (adjust based on bean saltiness)
– 1/4 teaspoon cayenne pepper (omit for mild version)
– 2 tablespoons water (as needed for consistency)
Instructions
1. Drain and rinse the 2 cans of black beans thoroughly under cold water to remove excess sodium and improve the dip’s texture.
2. In a food processor or blender, combine the rinsed black beans, 1/4 cup olive oil, 1/4 cup fresh lime juice, 2 minced garlic cloves, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper.
3. Pulse the mixture for 30 seconds on low speed to start breaking down the ingredients evenly.
4. Scrape down the sides of the processor with a spatula to ensure all elements are incorporated for a uniform blend.
5. Blend on high speed for 1-2 minutes until the dip is smooth and creamy, adding 1-2 tablespoons of water gradually if it appears too thick.
6. Taste the dip and adjust seasoning if needed, such as adding more salt or lime juice for balance.
7. Transfer the dip to a serving bowl and let it sit at room temperature for 10 minutes to allow the flavors to meld together.
8. Serve immediately or cover and refrigerate for up to 3 days, stirring before serving if separation occurs.
Zesty and velvety, this dip boasts a rich, earthy flavor from the black beans, complemented by a hint of spice and tanginess. For a creative twist, top it with diced tomatoes or avocado slices and pair with tortilla chips or veggie sticks for a crowd-pleasing appetizer.
Conclusion
Ready to transform your pantry staples? These 25 canned black bean recipes offer endless inspiration for quick, nutritious meals. We’d love to hear which ones become your favorites—drop a comment below and share this roundup on Pinterest to help other home cooks discover these delicious ideas!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
