25+ Nutritious Black Bean Lunch Recipes for Healthy and Tasty Meal

Black beans are a versatile and nutritious ingredient that can elevate any lunch.

Whether you’re looking for a light and fresh meal or a hearty, protein-packed dish, black beans offer the perfect base.

They are rich in fiber, protein, and essential nutrients, making them a great choice for those seeking a healthy and filling lunch.

From tacos to salads, stir-fries to bowls, there’s no shortage of creative ways to enjoy black beans in your midday meal.

In this blog post, we’ve gathered 25+ of the best black bean lunch recipes that are easy to make, full of flavor, and sure to satisfy your hunger.

Whether you’re meal prepping for the week or need something quick and delicious for today, these recipes are sure to become lunchtime staples.

25+ Nutritious Black Bean Lunch Recipes for Healthy and Tasty Meal

Black beans are not only packed with nutrients but also incredibly versatile, making them the ideal ingredient for a wide variety of lunch recipes.

Whether you’re craving something light, spicy, or filling, these 25+ black bean lunch recipes offer a range of options to suit every taste.

By incorporating black beans into your meals, you can enjoy a healthy, balanced lunch that doesn’t compromise on flavor.

So, the next time you’re searching for a quick yet satisfying meal, grab a can of black beans and start cooking these delicious, nutrient-packed recipes.

Black Bean & Avocado Burrito Bowl

This Black Bean & Avocado Burrito Bowl is a quick and healthy lunch option, perfect for a satisfying meal with layers of flavors. Packed with protein-rich black beans, creamy avocado, and crunchy veggies, this dish is easy to prepare and can be customized with your favorite toppings.

Ingredients

• 1 cup cooked black beans (or canned, drained and rinsed)
• 1 ripe avocado, diced
• 1 cup cooked brown rice
• ½ cup diced tomato
• ¼ cup diced red onion
• ½ cup corn kernels (fresh or frozen)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 lime, juiced
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Method

1. In a pan, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until softened.
2. Stir in the cumin and chili powder and cook for another 30 seconds to release their aromas.
3. Add the black beans and corn to the pan, then cook for 5 minutes, stirring occasionally, until heated through.
4. In a large bowl, layer the cooked rice as the base. Top with the black bean mixture, diced tomatoes, and avocado.
5. Drizzle with fresh lime juice and garnish with cilantro. Add salt and pepper to taste.
6. Serve immediately or store in the fridge for a quick meal the next day.

This burrito bowl is a nutritious, well-balanced meal, providing fiber, protein, and healthy fats. It’s a great way to enjoy Mexican-inspired flavors with minimal preparation. The combination of creamy avocado, hearty beans, and zesty lime is both refreshing and filling, making this dish ideal for lunch when you need something quick and satisfying.

Black Bean & Sweet Potato Salad

A flavorful and hearty salad that’s not only nutritious but also comforting. This Black Bean & Sweet Potato Salad blends the earthy taste of sweet potatoes with the richness of black beans, all tossed together with a tangy dressing. It’s perfect for a light but filling lunch.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 cup cooked black beans
• 1 cup corn kernels (fresh or frozen)
• 1 bell pepper, diced
• ½ red onion, thinly sliced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tbsp lime juice
• 2 tbsp olive oil (for dressing)
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Method

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, smoked paprika, cumin, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and lightly browned.
2. In a large bowl, combine the black beans, corn, diced bell pepper, and red onion.
3. Once the sweet potatoes are done roasting, let them cool slightly before adding them to the bowl with the other vegetables.
4. In a separate small bowl, whisk together the olive oil, lime juice, apple cider vinegar, salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine.
6. Garnish with fresh cilantro and serve.

This Black Bean & Sweet Potato Salad offers a perfect balance of sweetness and savory flavors. The roasted sweet potatoes provide a hearty base, while the black beans add protein and fiber. The tangy dressing brings everything together, making it a flavorful dish that’s both filling and refreshing for a satisfying lunch.

Black Bean Tacos with Cabbage Slaw

These Black Bean Tacos are packed with vibrant flavors, thanks to the earthy black beans and crunchy cabbage slaw. With the added zing of lime and a touch of heat from chili powder, they’re a perfect quick lunch when you want something light yet flavorful.

Ingredients

• 1 cup cooked black beans (or canned, drained and rinsed)
• 4 small corn tortillas
• 1 cup shredded cabbage
• ½ cup shredded carrots
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tbsp lime juice
• Salt and pepper, to taste
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Salsa or hot sauce, optional

Method

1. In a pan, heat the olive oil over medium heat. Add the black beans, cumin, chili powder, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until heated through and slightly crispy.
2. While the beans are cooking, prepare the cabbage slaw by combining the shredded cabbage, carrots, lime juice, salt, and pepper in a bowl. Toss to combine.
3. Warm the tortillas in a dry skillet for about 1-2 minutes on each side until pliable.
4. Assemble the tacos by placing a spoonful of black beans in each tortilla, then topping with the cabbage slaw, avocado slices, and cilantro.
5. Optionally, drizzle with salsa or hot sauce for extra flavor.

These Black Bean Tacos with Cabbage Slaw are a fun and flavorful lunch that’s easy to customize. The contrast between the crispy black beans and crunchy slaw makes for a satisfying bite, while the creamy avocado adds a smooth, rich texture. They’re light but still packed with nutrients, making them an ideal option for lunch or even a quick dinner.

Black Bean & Quinoa Stuffed Peppers

These Black Bean & Quinoa Stuffed Peppers are a nutrient-packed meal, full of protein and fiber. The combination of black beans and quinoa provides a hearty filling, while the bell peppers add a sweet, slightly smoky flavor. This dish is perfect for a balanced and satisfying lunch.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup cooked black beans (or canned, drained and rinsed)
• 1 cup diced tomatoes
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ cup shredded cheese (optional)
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Method

1. Preheat your oven to 375°F (190°C).
2. In a large pan, heat the olive oil over medium heat. Add the diced tomatoes, black beans, cumin, chili powder, salt, and pepper. Stir and cook for about 5 minutes, allowing the flavors to meld together.
3. In a large bowl, combine the cooked quinoa with the tomato and black bean mixture. Stir until well combined.
4. Stuff the bell peppers with the quinoa and black bean mixture, packing it tightly.
5. Place the stuffed peppers in a baking dish, cover with aluminum foil, and bake for 25 minutes.
6. If using cheese, sprinkle it over the peppers in the last 5 minutes of baking and return to the oven until melted.
7. Garnish with fresh cilantro before serving.

These stuffed peppers offer a satisfying and filling meal with the perfect balance of flavors. The sweetness of the bell peppers complements the savory, spiced quinoa and black bean filling, while the optional melted cheese adds a creamy richness. They are an excellent choice for a quick yet wholesome lunch.

Black Bean & Spinach Quesadilla

This Black Bean & Spinach Quesadilla is a quick and easy lunch that’s loaded with flavor. The creamy black beans, sautéed spinach, and melted cheese come together in a crispy tortilla for a delicious meal. You can also add a dollop of sour cream or salsa for extra flavor.

Ingredients

• 1 cup cooked black beans (or canned, drained and rinsed)
• 1 cup fresh spinach, chopped
• 2 flour tortillas
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• Salt and pepper, to taste
• Sour cream or salsa, for serving

Method

1. In a pan, heat the olive oil over medium heat. Add the chopped spinach and cook for about 2-3 minutes until wilted.
2. Stir in the black beans, cumin, garlic powder, salt, and pepper, and cook for another 3-4 minutes, allowing the flavors to blend together.
3. Heat a separate skillet over medium heat. Place one tortilla in the skillet and sprinkle half of the shredded cheese evenly over the surface. Spoon the black bean and spinach mixture onto one half of the tortilla, then fold it over to form a half-moon shape.
4. Cook the quesadilla for about 2-3 minutes on each side until golden brown and the cheese is melted.
5. Remove from the skillet, slice, and serve with sour cream or salsa on the side.

This Black Bean & Spinach Quesadilla is a great way to sneak in some greens while enjoying a classic comfort food. The combination of creamy beans and savory spinach, paired with the melted cheese and crispy tortilla, makes this dish both delicious and satisfying. It’s perfect for a quick lunch that doesn’t compromise on flavor.

Black Bean & Mango Salad

This Black Bean & Mango Salad is a vibrant and refreshing dish that brings together the sweetness of mango with the savory richness of black beans. The combination of crunchy vegetables, zesty lime dressing, and fresh cilantro makes this salad a light yet filling lunch option.

Ingredients

• 1 cup cooked black beans (or canned, drained and rinsed)
• 1 ripe mango, diced
• 1 cup corn kernels (fresh or frozen)
• ½ red onion, finely chopped
• 1 red bell pepper, diced
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp honey (optional)
• Salt and pepper, to taste
• Fresh cilantro, chopped

Method

1. In a large bowl, combine the black beans, diced mango, corn, red onion, and red bell pepper.
2. In a small bowl, whisk together the olive oil, lime juice, honey (if using), salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh cilantro before serving.

This Black Bean & Mango Salad is a light and refreshing lunch that balances sweetness, spice, and savory flavors. The combination of juicy mango, crunchy vegetables, and protein-packed black beans makes it a filling yet healthy meal. It’s a great choice for a refreshing, tropical-inspired lunch that’s both satisfying and nutritious.

Black Bean & Zucchini Stir-Fry

This Black Bean & Zucchini Stir-Fry is a colorful and quick lunch option that’s perfect for busy days. The stir-fried zucchini is tender and slightly crispy, while the black beans add protein and a rich texture. Combined with a simple soy sauce-based dressing, this dish is both healthy and flavorful.

Ingredients

• 1 cup cooked black beans (or canned, drained and rinsed)
• 2 medium zucchinis, sliced
• 1 red bell pepper, sliced
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp ground ginger
• 1 clove garlic, minced
• 1 green onion, chopped (for garnish)
• Sesame seeds, for garnish

Method

1. In a large pan or wok, heat the olive oil over medium-high heat. Add the sliced zucchini and bell pepper. Stir-fry for about 4-5 minutes until the vegetables are tender but still crisp.
2. Add the minced garlic and ground ginger to the pan, stirring for another 30 seconds to release the flavors.
3. Stir in the black beans, soy sauce, rice vinegar, and sesame oil. Cook for an additional 3-4 minutes, stirring occasionally, until everything is heated through.
4. Garnish with chopped green onion and sesame seeds before serving.

This Black Bean & Zucchini Stir-Fry is a quick and light lunch that packs a punch of flavor. The combination of fresh, crispy vegetables with hearty black beans makes it a satisfying and well-balanced meal. The soy sauce and sesame oil give it an umami depth, while the ginger adds a touch of warmth. Perfect for a busy day when you want something nutritious without spending too much time in the kitchen.

Black Bean & Corn Frittata

This Black Bean & Corn Frittata is a flavorful, protein-packed dish that works great for lunch or even a light dinner. The combination of black beans and corn, combined with eggs, creates a satisfying and filling meal. This dish is easy to prepare, and the leftovers taste just as good the next day.

Ingredients

• 1 cup cooked black beans (or canned, drained and rinsed)
• 1 cup corn kernels (fresh or frozen)
• 6 large eggs
• ½ cup milk
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Method

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes until softened.
3. Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Cook for an additional 3-4 minutes to combine the flavors.
4. In a bowl, whisk together the eggs and milk. Pour the egg mixture over the vegetables and beans in the skillet. Cook on the stove for 3-4 minutes, allowing the edges to set.
5. Transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is fully set and lightly golden on top.
6. Remove from the oven and garnish with fresh cilantro before serving.

This Black Bean & Corn Frittata is a hearty and flavorful lunch that’s packed with protein from both the eggs and the beans. The sweetness of the corn complements the savory black beans, while the cumin and chili powder add a nice, warming spice. It’s a versatile dish that can be enjoyed hot or cold, making it ideal for meal prep.

Black Bean & Tomato Soup

This Black Bean & Tomato Soup is a comforting and satisfying lunch that’s full of rich flavors. The combination of tomatoes and black beans creates a smooth yet hearty texture, while the spices add depth and warmth. It’s a perfect bowl of comfort, especially on chilly days.

Ingredients

• 2 cups cooked black beans (or canned, drained and rinsed)
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh cilantro or sour cream, for garnish (optional)

Method

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5-7 minutes until softened.
2. Stir in the minced garlic, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 1-2 minutes until the spices are fragrant.
3. Add the diced tomatoes, black beans, and vegetable broth to the pot. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
4. Use an immersion blender to blend the soup until smooth (or transfer it in batches to a regular blender if you prefer a chunkier texture). If you prefer a thinner soup, add more broth to reach your desired consistency.
5. Garnish with fresh cilantro or a dollop of sour cream before serving.

This Black Bean & Tomato Soup is a wholesome, hearty meal that’s perfect for a cozy lunch. The black beans provide protein and fiber, while the tomatoes give the soup a tangy, rich base. The spices add depth and warmth, making each spoonful satisfying. It’s an easy-to-make recipe that’s perfect for meal prep or a quick mid-week lunch.

Black Bean & Roasted Butternut Squash Bowl

This Black Bean & Roasted Butternut Squash Bowl is a hearty and flavorful meal that combines sweet roasted squash with the earthy richness of black beans. It’s a filling, nutrient-packed dish that’s perfect for a wholesome lunch. The addition of a tahini dressing brings creaminess and extra depth to the flavor.

Ingredients

• 1 small butternut squash, peeled and cubed
• 1 cup cooked black beans (or canned, drained and rinsed)
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• Salt and pepper, to taste
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1-2 tbsp water (to thin out the dressing)
• Fresh parsley, for garnish

Method

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes in olive oil, cinnamon, cumin, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
3. While the squash is roasting, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, salt, and water. Adjust the water to reach your desired consistency.
4. Once the squash is roasted, combine it with the black beans in a bowl.
5. Drizzle the tahini dressing over the mixture and toss gently to combine.
6. Garnish with fresh parsley before serving.

This Black Bean & Roasted Butternut Squash Bowl is the perfect balance of sweet and savory flavors. The tender roasted squash pairs beautifully with the hearty black beans, and the creamy tahini dressing ties everything together with a slight tang. It’s a filling yet refreshing lunch, ideal for meal prep or as a light, nutritious meal on a busy day.

Black Bean & Potato Tacos

These Black Bean & Potato Tacos are a delicious and satisfying lunch, combining crispy potatoes and creamy black beans with the crunch of fresh toppings. The spiced potato filling pairs perfectly with a zesty lime and cilantro sauce, making this a simple yet flavorful meal.

Ingredients

• 2 medium potatoes, peeled and diced
• 1 cup cooked black beans (or canned, drained and rinsed)
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 4 small corn tortillas
• ½ red onion, diced
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro, for garnish

Method

1. Heat olive oil in a skillet over medium-high heat. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they’re crispy and golden brown.
2. Season the potatoes with paprika, cumin, chili powder, salt, and pepper, and continue to cook for another 2-3 minutes.
3. Stir in the black beans and cook for 3-4 minutes until heated through.
4. Warm the corn tortillas in a dry skillet for about 1-2 minutes on each side.
5. Assemble the tacos by placing the black bean and potato mixture onto the tortillas. Top with diced red onion, avocado slices, fresh cilantro, and a squeeze of lime juice.
6. Serve immediately and enjoy!

These Black Bean & Potato Tacos are a perfect combination of textures, with crispy potatoes and creamy black beans. The fresh toppings of avocado, cilantro, and lime provide a burst of flavor, making these tacos a satisfying and quick lunch option. They’re also very customizable with your favorite taco toppings.

Black Bean & Mushroom Baked Taquitos

These Black Bean & Mushroom Baked Taquitos are a crispy, flavorful lunch that combines the earthy taste of mushrooms with protein-packed black beans. The baked version of taquitos is a healthier alternative to the traditional fried variety, while still delivering the satisfying crunch and delicious flavors.

Ingredients

• 1 cup cooked black beans (or canned, drained and rinsed)
• 1 cup mushrooms, finely chopped
• 1 small onion, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• 8 small corn tortillas
• 1 cup shredded cheese (optional)
• Salt and pepper, to taste
• Salsa or guacamole, for dipping

Method

1. Preheat the oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
3. Add the chopped mushrooms, cumin, chili powder, salt, and pepper, and cook for an additional 5 minutes until the mushrooms release their moisture and become tender.
4. Stir in the black beans and cook for 2-3 minutes until everything is heated through.
5. Warm the corn tortillas in the microwave or on a skillet for a few seconds until pliable.
6. Spoon the black bean and mushroom mixture onto each tortilla and roll tightly into taquitos.
7. Place the taquitos seam-side down on a baking sheet and bake for 15-20 minutes, or until golden and crispy.
8. Serve with salsa or guacamole on the side for dipping.

These Black Bean & Mushroom Baked Taquitos are a flavorful, satisfying lunch that combines savory mushrooms and black beans wrapped in crispy tortillas. The spices and optional cheese make the filling rich and comforting, while the baked method gives them a healthier crunch. Perfect for dipping into your favorite salsa or guacamole, these taquitos are sure to become a lunchtime favorite.

Black Bean & Sweet Potato Buddha Bowl

This Black Bean & Sweet Potato Buddha Bowl is a wholesome and filling lunch, perfect for those looking for a nutrient-packed, plant-based meal. Roasted sweet potatoes, creamy black beans, and fresh veggies come together in this vibrant bowl, offering a balance of flavors and textures. The tangy tahini dressing pulls everything together beautifully.

Ingredients

• 1 medium sweet potato, peeled and cubed
• 1 cup cooked black beans (or canned, drained and rinsed)
• 1 cup cooked quinoa
• 1 cup baby spinach
• ½ avocado, sliced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper, to taste
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin out the dressing)
• Fresh parsley, for garnish

Method

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potato with olive oil, cumin, paprika, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and golden.
3. In a large bowl, layer the cooked quinoa, roasted sweet potatoes, black beans, spinach, and avocado.
4. In a small bowl, whisk together tahini, lemon juice, water, salt, and pepper. Adjust the water to reach a smooth, pourable consistency.
5. Drizzle the tahini dressing over the bowl and garnish with fresh parsley.
6. Serve immediately and enjoy!

This Black Bean & Sweet Potato Buddha Bowl is a vibrant, nutrient-rich meal that’s as filling as it is delicious. The roasted sweet potatoes add a touch of sweetness that pairs wonderfully with the hearty black beans. The creamy tahini dressing gives the bowl a rich finish, while the fresh spinach and avocado add a dose of healthy fats and greens.

Black Bean & Avocado Wrap

This Black Bean & Avocado Wrap is a quick and easy lunch option, packed with creamy avocado, flavorful black beans, and crisp vegetables all wrapped up in a soft tortilla. The combination of textures and the light yet zesty lime dressing makes this a refreshing and satisfying meal.

Ingredients

• 1 cup cooked black beans (or canned, drained and rinsed)
• 1 avocado, mashed
• ½ red onion, thinly sliced
• 1 small cucumber, thinly sliced
• 1 cup mixed greens
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp garlic powder
• Salt and pepper, to taste
• 2 large whole wheat tortillas

Method

1. In a small bowl, combine the olive oil, lime juice, chili powder, garlic powder, salt, and pepper. Whisk together until well combined.
2. In a large bowl, toss the black beans, onion, cucumber, and mixed greens with the dressing.
3. Mash the avocado with a pinch of salt and pepper, and spread it evenly onto each tortilla.
4. Divide the black bean mixture between the tortillas and wrap them up tightly.
5. Slice the wraps in half and serve immediately.

These Black Bean & Avocado Wraps are a perfect lunch for anyone in need of a quick, healthy, and flavorful meal. The creamy avocado pairs perfectly with the black beans and the crisp vegetables, while the zesty lime dressing adds brightness to the dish. This wrap is not only easy to make but also a fantastic meal on the go.

Black Bean & Kale Stir-Fry

This Black Bean & Kale Stir-Fry is a healthy and quick lunch option that packs a punch of nutrients. The kale is slightly wilted but still retains its freshness, while the black beans provide a hearty protein boost. The soy sauce and garlic give this stir-fry a savory flavor that’s perfect over rice or quinoa.

Ingredients

• 1 cup cooked black beans (or canned, drained and rinsed)
• 2 cups kale, chopped
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tsp ground ginger
• Salt and pepper, to taste
• 1 tsp sesame seeds, for garnish (optional)
• Cooked rice or quinoa, for serving

Method

1. In a large pan, heat the olive oil over medium-high heat. Add the sliced onion and red bell pepper, and sauté for 3-4 minutes until softened.
2. Add the garlic and ground ginger to the pan, stirring for 30 seconds to release the flavors.
3. Stir in the chopped kale and soy sauce. Cook for 3-4 minutes until the kale is wilted but still vibrant.
4. Add the black beans and sesame oil, and cook for another 2-3 minutes until everything is heated through.
5. Serve over rice or quinoa and garnish with sesame seeds, if desired.

This Black Bean & Kale Stir-Fry is a light yet filling lunch that’s packed with nutrients. The combination of protein-rich black beans and vitamin-packed kale, paired with the savory soy sauce and sesame oil, creates a savory, satisfying meal. It’s perfect for meal prep, and the stir-fry comes together in just a few minutes.

Note: More recipes​ are coming soon!