27 Delicious Recipes Using Canned Black Beans

Saving dinner just got easier with canned black beans! These versatile pantry staples are the secret to quick, budget-friendly meals that don’t sacrifice flavor. Whether you’re craving hearty comfort food, easy weeknight dinners, or healthy plant-based options, we’ve gathered 27 delicious recipes that will transform your humble can into something spectacular. Let’s dive in and discover your new favorite black bean creation!

Spicy Black Bean Tacos with Avocado Salsa

Diving into a quick, flavorful weeknight dinner doesn’t have to be complicated. These Spicy Black Bean Tacos with Avocado Salsa are a perfect example, offering a satisfying meal that comes together with minimal fuss and maximum taste. Let’s walk through the process together, step by step, to ensure your success.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

– 2 tbsp olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/4 tsp cayenne pepper
– 2 (15 oz) cans black beans, rinsed and drained
– 1/2 cup vegetable broth
– 1/2 tsp salt
– 8 small corn tortillas
– 1 large avocado, diced
– 1/2 cup cherry tomatoes, quartered
– 2 tbsp fresh lime juice
– 2 tbsp fresh cilantro, chopped

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium heat for 1 minute.
2. Add 1 small diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 2 cloves minced garlic and cook for 1 minute, stirring constantly to prevent burning.
4. Stir in 1 tsp ground cumin, 1 tsp chili powder, and 1/4 tsp cayenne pepper, cooking for 30 seconds until fragrant.
5. Add 2 cans rinsed black beans and 1/2 cup vegetable broth to the skillet.
6. Bring the mixture to a simmer, then reduce heat to medium-low and cook for 8 minutes, mashing some beans with a fork to thicken the filling. Tip: For a creamier texture, mash about one-third of the beans.
7. Stir in 1/2 tsp salt, then remove the skillet from heat and cover to keep warm.
8. Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable. Tip: Stack warmed tortillas in a clean kitchen towel to keep them soft.
9. In a medium bowl, combine 1 diced avocado, 1/2 cup quartered cherry tomatoes, 2 tbsp fresh lime juice, and 2 tbsp chopped fresh cilantro to make the salsa.
10. Assemble tacos by spooning the black bean mixture into the warmed tortillas and topping with the avocado salsa. Tip: For extra flavor, lightly toast the tortillas until they have a few golden spots.

You’ll find the black bean filling is hearty and warmly spiced, while the fresh avocado salsa adds a cool, creamy contrast. These tacos are fantastic served immediately with extra lime wedges for squeezing, or you can get creative by using the filling for nachos or a burrito bowl.

Black Bean and Corn Salad with Lime Dressing

Now, let’s create a vibrant and refreshing salad that’s perfect for potlucks, picnics, or a quick weeknight side. This black bean and corn salad with lime dressing comes together in minutes and delivers a satisfying combination of protein, fiber, and bright, zesty flavors. We’ll walk through each simple step to ensure your salad is crisp, flavorful, and perfectly balanced.

Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

– 2 (15-ounce) cans black beans, rinsed and drained
– 2 cups frozen corn kernels, thawed
– 1 medium red bell pepper, diced
– 1/2 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1/4 cup olive oil
– 3 tablespoons fresh lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Place the rinsed and drained black beans in a large mixing bowl.
2. Add the thawed corn kernels to the bowl with the beans.
3. Dice the red bell pepper into 1/4-inch pieces and add it to the bowl.
4. Finely chop the red onion and add it to the bowl.
5. Chop the fresh cilantro and add it to the bowl.
6. In a small bowl, whisk together the olive oil and fresh lime juice for 30 seconds until emulsified.
7. Whisk the ground cumin, salt, and black pepper into the dressing until fully combined.
8. Pour the dressing over the bean and vegetable mixture in the large bowl.
9. Gently toss all ingredients together with a large spoon until evenly coated.
10. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld.
11. Serve immediately or cover and refrigerate for up to 2 hours before serving.

So, you’ll find this salad offers a delightful contrast of creamy beans, crisp corn, and crunchy vegetables, all brightened by the tangy lime dressing. For a creative twist, serve it over grilled chicken or fish, or scoop it into lettuce cups for a light lunch—the zesty flavors and satisfying texture make it endlessly versatile.

Smoky Black Bean Soup with Cilantro

Warm up your kitchen with this hearty smoky black bean soup, a simple one-pot meal that’s packed with flavor and ready in under an hour. We’ll walk through each step methodically, so even a beginner can achieve a rich, satisfying result.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 2 (15 oz) cans black beans, drained and rinsed
– 4 cups vegetable broth
– 1/2 cup chopped fresh cilantro
– 1 tbsp lime juice
– 1/2 tsp salt

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add 1 medium diced yellow onion and cook, stirring occasionally, until translucent and soft, about 5-7 minutes.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add 1 tsp ground cumin, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper, toasting the spices for 30 seconds to release their oils and deepen the flavor.
5. Pour in 2 cans of drained and rinsed black beans and 4 cups vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes to allow the flavors to meld.
7. Use an immersion blender to partially blend the soup directly in the pot until it reaches a creamy yet chunky texture, leaving some whole beans for bite.
8. Stir in 1/2 cup chopped fresh cilantro, 1 tbsp lime juice, and 1/2 tsp salt, cooking for an additional 2 minutes to wilt the herbs slightly.
9. Remove the pot from the heat and let the soup rest for 5 minutes before serving to allow the flavors to settle.
Garnished with extra cilantro, this soup boasts a velvety texture with smoky undertones from the paprika and a bright finish from the lime. Serve it with warm tortillas or a dollop of sour cream for a comforting meal that’s both nourishing and full of depth.

Black Bean Enchiladas with Red Sauce

Brimming with hearty black beans and smothered in a vibrant red sauce, these enchiladas are a satisfying vegetarian meal that comes together with simple pantry staples. Let’s walk through each step methodically to ensure your enchiladas are perfectly baked and flavorful.

Serving: 6 | Pre Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 (15-ounce) cans black beans, rinsed and drained
– 1 (4-ounce) can diced green chiles
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 12 (6-inch) corn tortillas
– 2 cups red enchilada sauce
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering, about 1 minute.
3. Add 1 medium diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
4. Stir in 3 cloves minced garlic and cook until fragrant, about 30 seconds.
5. Add 2 cans rinsed black beans, 1 can diced green chiles, 1 teaspoon ground cumin, and 1/2 teaspoon chili powder to the skillet.
6. Cook the bean mixture, stirring frequently, until heated through and well combined, about 3 minutes; remove from heat.
7. Warm 12 corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds to prevent cracking when rolled.
8. Spoon about 1/3 cup of the bean mixture onto the center of each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
9. Pour 2 cups red enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
10. Sprinkle 2 cups shredded Monterey Jack cheese evenly over the sauce.
11. Bake uncovered at 375°F (190°C) until the cheese is melted and bubbly and the edges are lightly browned, about 25 minutes.
12. Remove from the oven and let rest for 5 minutes to allow the filling to set before serving.
13. Garnish with 1/4 cup chopped fresh cilantro just before serving.

Unwrap these enchiladas to reveal a creamy, cheesy interior with a slightly crisp tortilla edge from baking. The red sauce adds a tangy depth that balances the earthy beans, making it perfect for topping with avocado slices or a dollop of sour cream for extra richness.

Vegetarian Black Bean Chili with Sweet Potatoes

Kickstart your cozy meal prep with this hearty vegetarian chili that’s packed with protein and natural sweetness. Keep it simple by prepping all your ingredients before you start cooking—this ‘mise en place’ approach makes the process smooth and stress-free, especially for beginners. You’ll love how the sweet potatoes soften into the rich, smoky broth, creating a comforting one-pot dinner perfect for chilly evenings.

Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium sweet potatoes, peeled and cut into ½-inch cubes
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– ¼ teaspoon cayenne pepper
– 2 (15-ounce) cans black beans, drained and rinsed
– 1 (28-ounce) can diced tomatoes
– 3 cups vegetable broth
– 1 teaspoon salt
– ½ teaspoon black pepper
– Optional toppings: chopped cilantro, avocado slices, lime wedges

Instructions

1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add 1 medium diced yellow onion and cook, stirring occasionally, until translucent and softened, about 5 minutes.
3. Stir in 3 cloves minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Add 2 medium cubed sweet potatoes, 1 tablespoon chili powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, and ¼ teaspoon cayenne pepper, tossing to coat the vegetables evenly with the spices.
5. Pour in 2 cans drained black beans, 1 can diced tomatoes with their juices, and 3 cups vegetable broth, stirring to combine all ingredients.
6. Season with 1 teaspoon salt and ½ teaspoon black pepper, then bring the mixture to a boil over high heat.
7. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 30 minutes, stirring halfway through to prevent sticking.
8. After 30 minutes, check if the sweet potatoes are tender by piercing a cube with a fork—it should slide in easily without resistance.
9. If the chili is too thick, add up to ½ cup more vegetable broth and simmer uncovered for 5 minutes; if it’s too thin, simmer uncovered for an additional 5–10 minutes to reduce.
10. Remove the pot from the heat and let it sit for 5 minutes to allow the flavors to meld before serving.

Chunky sweet potato cubes hold their shape while melting into the smoky, bean-filled broth, offering a satisfying texture contrast. For a creative twist, serve it over baked cornbread or top with a dollop of Greek yogurt and a squeeze of lime to brighten the deep, earthy flavors.

Crispy Black Bean Fritters with Garlic Aioli

Whether you’re craving a satisfying meatless meal or need a quick appetizer, these crispy black bean fritters come together with pantry staples for a deliciously crunchy result. We’ll walk through each step to ensure perfect texture every time.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 2 (15-ounce) cans black beans, drained and rinsed
– 1/2 cup all-purpose flour
– 1/4 cup finely chopped red onion
– 1 large egg
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– 1/2 cup mayonnaise
– 1 tablespoon lemon juice
– 1 clove garlic, grated

Instructions

1. Place the drained and rinsed black beans in a large bowl and mash them with a fork until about half are broken down, leaving some whole beans for texture.
2. Add the all-purpose flour, finely chopped red onion, large egg, minced garlic cloves, ground cumin, smoked paprika, and salt to the bowl with the mashed beans.
3. Mix all ingredients together with a spatula until fully combined into a thick, cohesive mixture.
4. Heat the vegetable oil in a large skillet over medium heat until it reaches 350°F, using a thermometer to check.
5. Scoop 1/4-cup portions of the bean mixture and shape them into 1/2-inch thick patties with your hands.
6. Carefully place 3-4 patties into the hot oil, ensuring they are not touching, and cook for 3-4 minutes until the bottoms are golden brown and crispy.
7. Flip each fritter with a spatula and cook for another 3-4 minutes until both sides are evenly browned and crisp.
8. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, and repeat with the remaining mixture.
9. In a small bowl, combine the mayonnaise, lemon juice, and grated garlic clove, stirring until smooth to make the aioli.
Just out of the skillet, these fritters boast a crunchy exterior that gives way to a tender, flavorful center with hints of cumin and smoked paprika. Serve them warm with the garlic aioli for dipping, or try stacking them in lettuce wraps with fresh salsa for a light lunch.

Hearty Black Bean and Quinoa Stuffed Peppers

Zesty and wholesome, these stuffed peppers are the perfect weeknight dinner solution that’s both nutritious and satisfying. Let’s walk through each step together to create a flavorful, protein-packed meal that’s as easy to make as it is delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– 4 large bell peppers
– 1 cup quinoa
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 (15-ounce) can black beans, rinsed and drained
– 1 cup corn kernels
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/2 cup shredded cheddar cheese
– Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Cut the tops off the bell peppers, remove the seeds and membranes, and place them upright in the baking dish.
3. In a medium saucepan, combine the quinoa and vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
4. Heat the olive oil in a large skillet over medium heat, add the diced onion, and cook for 5 minutes until softened.
5. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
6. Stir in the black beans, corn kernels, ground cumin, and chili powder, cooking for 3 minutes to blend the flavors.
7. Fluff the cooked quinoa with a fork and mix it into the skillet with the bean mixture, seasoning with salt as needed.
8. Spoon the filling evenly into the prepared bell peppers, packing it down gently.
9. Sprinkle the shredded cheddar cheese on top of each stuffed pepper.
10. Cover the baking dish with aluminum foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 15 minutes until the peppers are tender and the cheese is golden brown.
12. Let the stuffed peppers cool for 5 minutes before serving to allow the filling to set.
Finally, these peppers offer a delightful contrast of tender bell peppers with a hearty, slightly crunchy quinoa and bean filling. For a creative twist, try drizzling them with a lime crema or serving alongside a fresh avocado salad to enhance the flavors.

Creamy Black Bean Hummus with Pita Chips

Let’s dive into a simple, protein-packed dip that’s perfect for snacking or entertaining. This creamy black bean hummus comes together quickly with pantry staples and pairs wonderfully with homemade pita chips for a satisfying crunch. You’ll find it’s a flavorful twist on traditional hummus that’s both nutritious and delicious.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

– 2 (15-ounce) cans black beans, drained and rinsed
– 1/3 cup tahini
– 1/4 cup fresh lime juice
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 cup olive oil, plus extra for drizzling
– 1/4 cup water
– 1/2 teaspoon salt
– 4 pita bread rounds
– 2 tablespoons olive oil
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Cut each pita bread round into 8 wedges using a sharp knife or kitchen scissors.
3. Arrange the pita wedges in a single layer on the prepared baking sheet.
4. Brush the pita wedges evenly with 2 tablespoons olive oil using a pastry brush.
5. Sprinkle the pita wedges evenly with 1/2 teaspoon garlic powder and 1/4 teaspoon salt.
6. Bake the pita wedges for 10-12 minutes until golden brown and crisp, rotating the baking sheet halfway through for even cooking.
7. While the pita chips bake, combine 2 (15-ounce) cans black beans (drained and rinsed), 1/3 cup tahini, 1/4 cup fresh lime juice, 2 cloves minced garlic, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 cup olive oil, 1/4 cup water, and 1/2 teaspoon salt in a food processor.
8. Process the mixture for 2-3 minutes until completely smooth, scraping down the sides of the bowl once or twice with a rubber spatula to ensure even blending.
9. Transfer the hummus to a serving bowl and create a shallow well in the center with the back of a spoon.
10. Drizzle additional olive oil over the hummus and sprinkle with extra smoked paprika for garnish.
11. Serve the hummus immediately with the warm pita chips arranged around the bowl.
Ultimately, this hummus boasts a velvety texture with a subtle smokiness from the paprika and a bright tang from fresh lime. The homemade pita chips provide the perfect crispy contrast, making this an ideal appetizer for gatherings or a satisfying afternoon snack. For a creative twist, try serving it with fresh vegetable crudités or using it as a flavorful spread in wraps and sandwiches.

Quick Black Bean and Rice Burrito Bowls

Perfect for busy weeknights, these Quick Black Bean and Rice Burrito Bowls come together in under 30 minutes with minimal prep. Packed with protein and fiber, this customizable meal is a satisfying one-bowl wonder that everyone will love.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

– 1 cup long-grain white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1 (15-ounce) can black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 lime, cut into wedges
– 1/4 cup fresh cilantro, chopped
– 1 avocado, sliced
– 1/2 cup shredded Monterey Jack cheese

Instructions

1. Rinse 1 cup of long-grain white rice under cold water until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 2 cups of water in a medium saucepan and bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes until all water is absorbed.
4. Remove the rice from heat, keep it covered, and let it steam for 5 minutes off the heat to finish cooking.
5. While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat for 1 minute.
6. Add 1 diced small yellow onion to the skillet and cook for 4 minutes, stirring occasionally, until translucent.
7. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
8. Add 1 teaspoon ground cumin and 1/2 teaspoon chili powder to the skillet, stirring constantly for 30 seconds to toast the spices.
9. Tip: Toasting spices in oil releases their full flavor, so don’t skip this quick step.
10. Add 1 drained and rinsed can of black beans, 1 cup frozen corn kernels, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet.
11. Cook the bean mixture for 5 minutes, stirring occasionally, until heated through and the corn is tender.
12. Tip: For extra flavor, add a splash of vegetable broth while cooking the beans if they seem dry.
13. Fluff the cooked rice with a fork to separate the grains.
14. Divide the rice evenly among four bowls.
15. Top each bowl with the black bean and corn mixture.
16. Garnish each bowl with sliced avocado, 2 tablespoons shredded Monterey Jack cheese, and chopped fresh cilantro.
17. Tip: For the creamiest avocado, slice it just before serving to prevent browning.
18. Serve immediately with lime wedges on the side for squeezing over the bowls.

Fluffy rice provides a perfect base for the hearty, spiced beans, while the cool avocado and tangy lime brighten each bite. For a fun twist, serve these bowls with crispy tortilla strips or swap the cheese for a dollop of Greek yogurt.

Black Bean and Mango Salsa Lettuce Wraps

Zesty, fresh, and perfect for a quick lunch or light dinner, these Black Bean and Mango Salsa Lettuce Wraps are a vibrant no-cook meal. They come together in minutes, making them ideal for busy weeknights when you want something healthy without the fuss. Let’s walk through each simple step to build these flavorful wraps from scratch.

Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

– 1 (15-ounce) can black beans, rinsed and drained
– 1 large mango, peeled and diced into 1/2-inch cubes
– 1/2 red onion, finely diced
– 1 jalapeño pepper, seeds removed and finely diced
– 1/4 cup fresh cilantro, chopped
– 3 tablespoons lime juice
– 1 tablespoon olive oil
– 1/2 teaspoon ground cumin
– 1/4 teaspoon salt
– 8 large butter lettuce leaves, rinsed and patted dry

Instructions

1. In a large mixing bowl, combine the rinsed black beans, diced mango, finely diced red onion, finely diced jalapeño, and chopped cilantro.
2. Pour the lime juice and olive oil over the bean and mango mixture.
3. Sprinkle the ground cumin and salt evenly across the ingredients in the bowl.
4. Using a large spoon or spatula, gently toss all ingredients together until the cumin and salt are fully distributed and the mango and beans are lightly coated. Tip: For the best flavor, let the salsa sit for 10 minutes at room temperature to allow the ingredients to meld.
5. While the salsa rests, prepare the lettuce leaves by rinsing them under cool water and patting them completely dry with a clean kitchen towel or paper towels. Tip: Drying the leaves thoroughly helps prevent the wraps from becoming soggy.
6. Arrange the dry butter lettuce leaves on a serving platter or individual plates.
7. Spoon approximately 1/3 cup of the black bean and mango salsa into the center of each lettuce leaf, dividing it evenly among the 8 leaves. Tip: For easier eating, avoid overfilling the leaves; they should be easy to fold.
8. Serve the wraps immediately.

Unexpectedly satisfying, these wraps offer a delightful crunch from the fresh lettuce against the soft, juicy mango and creamy beans. The salsa brings a bright, tangy kick from the lime and jalapeño, balanced by the earthy cumin. For a fun twist, try serving them alongside grilled chicken or fish, or crumble some cotija cheese on top for extra richness.

Savory Black Bean Dip with Cheddar Cheese

Now, let’s create a simple yet flavorful dip that’s perfect for gatherings or a cozy night in. This savory black bean dip with cheddar cheese combines creamy beans, melted cheese, and zesty spices for a crowd-pleasing appetizer that comes together in minutes. Follow these steps carefully for a delicious result every time.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

– 2 (15-ounce) cans black beans, drained and rinsed
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup mayonnaise
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons fresh lime juice
– 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat your oven to 350°F to ensure even baking later.
2. Heat 1 tablespoon olive oil in a skillet over medium heat until shimmering, about 1 minute.
3. Add 1 small onion, finely chopped, and cook for 5 minutes, stirring occasionally, until softened and translucent.
4. Stir in 2 cloves garlic, minced, and cook for 1 minute until fragrant, being careful not to burn it.
5. Transfer the onion and garlic mixture to a large mixing bowl.
6. Add 2 (15-ounce) cans black beans, drained and rinsed, to the bowl and mash with a fork or potato masher until mostly smooth but with some texture remaining.
7. Mix in 1/2 cup sour cream, 1/4 cup mayonnaise, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
8. Fold in 1 cup shredded cheddar cheese, reserving 2 tablespoons for topping.
9. Stir in 2 tablespoons fresh lime juice and 2 tablespoons chopped fresh cilantro for a bright, fresh flavor.
10. Spread the mixture evenly into an oven-safe baking dish, about 8×8 inches in size.
11. Sprinkle the reserved 2 tablespoons shredded cheddar cheese over the top.
12. Bake in the preheated oven at 350°F for 15 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
13. Remove from the oven and let cool for 5 minutes before serving to allow the dip to set slightly.
This dip emerges from the oven with a creamy, slightly chunky texture from the mashed beans, balanced by the sharpness of melted cheddar and a hint of lime. Try serving it warm with tortilla chips or vegetable sticks, or spread it on toasted bread for a quick snack—its rich, savory flavor makes it versatile for any occasion.

Black Bean and Tomato Pasta with Basil

Bursting with vibrant colors and bold flavors, this Black Bean and Tomato Pasta with Basil is a weeknight dinner hero that comes together in under 30 minutes. By combining pantry staples with fresh herbs, you’ll create a satisfying, protein-packed meal that feels both wholesome and indulgent. Let’s walk through each simple step to ensure perfect results every time.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

– 12 ounces dried pasta
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes
– 1/2 cup fresh basil leaves, chopped
– 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 12 ounces of dried pasta to the boiling water and cook according to package directions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat the 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add the 4 minced garlic cloves to the skillet and sauté for 1 minute, stirring constantly until fragrant but not browned.
5. Tip: Rinsing the black beans removes excess sodium and prevents the sauce from becoming cloudy.
6. Stir in the drained and rinsed black beans and cook for 2 minutes to warm through.
7. Pour in the 28-ounce can of crushed tomatoes, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.
8. Bring the sauce to a gentle simmer, then reduce heat to low and let it cook uncovered for 10 minutes, stirring occasionally.
9. Tip: Reserve 1 cup of the starchy pasta water before draining—it helps the sauce cling beautifully to the noodles.
10. Drain the cooked pasta, then add it directly to the skillet with the sauce.
11. Toss everything together, adding splashes of the reserved pasta water as needed until the sauce coats the pasta evenly.
12. Remove the skillet from the heat and stir in the 1/2 cup of chopped fresh basil.
13. Tip: Adding the basil off the heat preserves its bright color and fresh flavor.
14. Divide the pasta among four bowls and top each serving with 2 tablespoons of the grated Parmesan cheese.

Delightfully hearty, this dish offers a wonderful contrast of textures with tender pasta, creamy beans, and a rich, garlicky tomato sauce. The fresh basil provides a fragrant, herbal lift that cuts through the richness, while the Parmesan adds a salty, umami finish. For a creative twist, try serving it with a side of garlic bread or topping it with a fried egg for extra protein.

Zesty Black Bean and Chicken Nachos

Begin by preheating your oven to 400°F (200°C) and lining a large baking sheet with parchment paper. This ensures your nachos bake evenly without sticking, making cleanup a breeze. We’ll build flavorful layers of seasoned chicken, black beans, and melted cheese for a crowd-pleasing snack or meal.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

– 1 lb boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/4 tsp garlic powder
– 1/4 tsp salt
– 1 (15 oz) can black beans, drained and rinsed
– 8 oz tortilla chips
– 2 cups shredded cheddar cheese
– 1/2 cup diced tomatoes
– 1/4 cup sliced jalapeños
– 1/4 cup chopped fresh cilantro
– 1/2 cup sour cream

Instructions

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Pat the 1 lb chicken breasts dry with paper towels to ensure even browning.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken breasts to the skillet and cook for 6-8 minutes per side until the internal temperature reaches 165°F (74°C).
5. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to retain juices.
6. Shred the chicken using two forks, pulling it apart into bite-sized pieces.
7. In a medium bowl, combine the shredded chicken with 1 tsp chili powder, 1/2 tsp ground cumin, 1/4 tsp garlic powder, and 1/4 tsp salt, tossing to coat evenly.
8. Arrange 8 oz tortilla chips in a single layer on the prepared baking sheet, slightly overlapping them.
9. Evenly sprinkle 1 cup shredded cheddar cheese over the tortilla chips.
10. Distribute the seasoned chicken and 1 can drained black beans over the cheese layer.
11. Top with the remaining 1 cup shredded cheddar cheese.
12. Bake in the preheated oven for 10-12 minutes until the cheese is fully melted and bubbly.
13. Remove the nachos from the oven and immediately top with 1/2 cup diced tomatoes, 1/4 cup sliced jalapeños, and 1/4 cup chopped fresh cilantro.
14. Dollop 1/2 cup sour cream over the nachos just before serving.

Dig into these nachos while they’re hot for the perfect contrast of crispy chips, creamy beans, and tender chicken. The zesty spices and fresh toppings create a vibrant flavor that’s ideal for game days or casual gatherings—try serving them straight from the baking sheet for a fun, shareable presentation.

Conclusion

Zesty, versatile, and pantry-friendly—these 27 canned black bean recipes prove how easy it is to whip up delicious meals. We hope you’re inspired to try a few! Share your favorites in the comments below, and don’t forget to pin this roundup on Pinterest to save for later. Happy cooking!