25+ Tasty Sunday Diabetic Black Bean Recipes to Warm Your Soul

When managing diabetes, finding meals that are both flavorful and diabetic-friendly can be a challenge.

Black beans, however, are a fantastic ingredient to incorporate into your diet, offering a great source of plant-based protein, fiber, and essential nutrients that can help regulate blood sugar levels.

Whether you are preparing for a cozy Sunday dinner or looking for healthy meal ideas for the whole family, black beans provide versatility in a variety of dishes.

In this article, we’ll explore 25+ Sunday diabetic black bean recipes that are not only delicious but also blood-sugar friendly, helping you maintain your health while still enjoying satisfying meals.

From hearty soups and chili to fresh salads and tacos, these recipes are perfect for creating a diabetes-friendly meal plan.

Each dish is designed to be balanced, offering low glycemic carbs, lean proteins, and healthy fats.

Whether you prefer savory or spicy, there’s something for everyone to enjoy, making these recipes ideal for any Sunday table.

25+ Tasty Sunday Diabetic Black Bean Recipes to Warm Your Soul

With these 25+ Sunday diabetic black bean recipes, you can create nutritious and satisfying meals that cater to your health needs without compromising on taste.

Black beans are an excellent choice for anyone looking to manage their blood sugar levels, as they provide essential nutrients while being low in fat and high in fiber.

Whether you’re preparing a warm bowl of chili or a light, refreshing salad, these recipes are perfect for your Sunday meals or any day of the week.

Embrace the versatility of black beans in your diet, and enjoy delicious, diabetes-friendly meals that the whole family can love!

Black Bean and Spinach Stuffed Sweet Potatoes

Sweet potatoes loaded with black beans, spinach, and spices make a delicious and nutrient-packed meal. This recipe is easy to prepare and ideal for a wholesome Sunday dinner that aligns with diabetic dietary goals.

Ingredients:

• 4 medium sweet potatoes
• 1 cup cooked black beans (or canned, rinsed and drained)
• 2 cups fresh spinach
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional toppings: diced avocado, Greek yogurt, fresh cilantro

Instructions:

1. Preheat your oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork.
2. Place sweet potatoes on a baking sheet and bake for 45-50 minutes, or until tender.
3. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until fragrant.
4. Stir in the black beans, spinach, cumin, and smoked paprika. Cook until the spinach wilts. Season with salt and pepper.
5. Once sweet potatoes are cooked, slice them open lengthwise and fluff the flesh with a fork.
6. Top with the black bean-spinach mixture and any optional toppings.

This stuffed sweet potato dish is a perfect blend of sweet and savory, providing a filling meal that supports blood sugar control. It’s easy to customize with your favorite toppings, making it a family-friendly Sunday dinner.

Diabetic-Friendly Black Bean Chili

This hearty chili is packed with black beans, vegetables, and warming spices. It’s a comforting, low-glycemic meal that will warm you up and keep you full without spiking blood sugar levels.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 medium bell pepper, diced
• 2 medium carrots, diced
• 1 zucchini, diced
• 2 cups cooked black beans (or canned, rinsed and drained)
• 1 can (14.5 oz) no-salt-added diced tomatoes
• 2 cups low-sodium vegetable broth
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft.
2. Stir in the bell pepper, carrots, and zucchini. Cook for 5-7 minutes until vegetables begin to soften.
3. Add black beans, diced tomatoes, and vegetable broth to the pot. Stir well.
4. Mix in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Bring to a boil.
5. Reduce heat to a simmer, cover, and cook for 20 minutes, stirring occasionally. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with a dollop of Greek yogurt or fresh cilantro if desired.

This black bean chili is a comforting bowl of goodness that aligns with diabetic needs. Loaded with fiber, protein, and vegetables, it’s a wholesome dish perfect for a cozy Sunday evening.

Southwest Black Bean Salad with Lime Dressing

For a light yet satisfying meal, this salad combines black beans, fresh vegetables, and a zesty lime dressing. It’s quick to prepare and perfect for a refreshing Sunday lunch or dinner.

Ingredients:

• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cup diced cucumber
• 1/2 cup corn (fresh, frozen, or canned)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced

Lime Dressing:

• 2 tbsp olive oil
• Juice of 1 lime
• 1 tsp honey or a sugar-free sweetener
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine black beans, cherry tomatoes, cucumber, corn, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, honey (or sweetener), cumin, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Gently fold in diced avocado just before serving.

This Southwest-inspired salad is a vibrant and nutritious dish that pairs perfectly with a slice of whole-grain bread or grilled protein. Its zesty flavors and fresh ingredients make it a delightful addition to any Sunday table.

Black Bean and Quinoa Stuffed Bell Peppers

A healthy twist on classic stuffed peppers, this dish combines black beans, quinoa, and spices to create a hearty, fiber-rich meal that’s both satisfying and diabetic-friendly.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced tomatoes
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, olive oil, and salt and pepper.
4. Stuff the bell peppers with the quinoa-black bean mixture and place them in a baking dish.
5. Cover with foil and bake for 25-30 minutes, or until the peppers are tender.
6. Garnish with fresh cilantro before serving.

These quinoa and black bean stuffed peppers are an excellent diabetic-friendly option, offering a balance of protein, fiber, and essential vitamins. They’re a great make-ahead dish that can easily be prepared on a Sunday and enjoyed throughout the week.

Black Bean and Cauliflower Tacos

These low-carb tacos use roasted cauliflower and black beans as the filling, making them a delicious and diabetic-friendly alternative to traditional taco recipes.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) black beans, rinsed and drained
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• Toppings: diced avocado, salsa, cilantro, lime wedges

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy.
3. In a skillet, heat the black beans over medium heat until warmed through.
4. Warm the corn tortillas in a dry skillet or microwave.
5. Assemble the tacos by adding a spoonful of black beans and roasted cauliflower to each tortilla.
6. Top with avocado, salsa, cilantro, and a squeeze of lime.

These black bean and cauliflower tacos are a flavorful, low-carb alternative to traditional taco fillings. They’re perfect for a light Sunday meal that’s satisfying without spiking blood sugar levels, and the toppings add fresh flavor with minimal impact on your health.

Black Bean and Avocado Salad with Cilantro Lime Dressing

A fresh, light salad that combines black beans, avocado, and crisp vegetables with a zesty cilantro lime dressing. This recipe is perfect for a quick and healthy Sunday lunch or side dish.

Ingredients:

• 1 can (15 oz) black beans, rinsed and drained
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• Juice of 1 lime
• 1 tsp honey or a sugar-free sweetener
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine black beans, avocado, cherry tomatoes, red onion, corn, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, honey (or sweetener), salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, or chill for 30 minutes to allow flavors to meld.

This Black Bean and Avocado Salad is not only refreshing but also packed with healthy fats, fiber, and plant-based protein. It’s an excellent option for those managing diabetes, as it promotes stable blood sugar while delivering a burst of fresh, vibrant flavors perfect for a Sunday meal.

Black Bean and Zucchini Fritters

These crispy, baked fritters are made with black beans, zucchini, and a blend of spices. They are a great way to sneak in extra veggies and are perfect as a snack or part of your Sunday dinner.

Ingredients:

• 1 can (15 oz) black beans, rinsed and drained
• 1 medium zucchini, grated
• 1/4 cup whole-wheat breadcrumbs
• 1 egg
• 1/4 cup red onion, finely chopped
• 1 garlic clove, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil (for greasing)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, mash the black beans with a fork or potato masher until mostly smooth with some chunks remaining.
3. Add the grated zucchini, breadcrumbs, egg, red onion, garlic, cumin, chili powder, salt, and pepper. Mix until well combined.
4. Scoop tablespoon-sized portions of the mixture and form them into small patties.
5. Place the patties on the prepared baking sheet and lightly grease them with olive oil.
6. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
7. Serve with a side of Greek yogurt or a fresh salad for extra flavor.

These Black Bean and Zucchini Fritters are a great low-carb, fiber-rich option that won’t spike your blood sugar. They make a great appetizer or main dish and can be easily customized with your favorite herbs and spices for a flavorful twist.

Black Bean and Turkey Lettuce Wraps

A light yet filling meal, these turkey and black bean lettuce wraps are a great option for a low-calorie, high-protein, and diabetic-friendly Sunday dinner. They are also quick to prepare, making them ideal for busy days.

Ingredients:

• 1 lb ground turkey
• 1 can (15 oz) black beans, rinsed and drained
• 1 tbsp olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp chili powder
• 8 large lettuce leaves (such as Romaine or Butter lettuce)
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the ground turkey, cooking until browned, about 5-7 minutes.
2. Add the diced onion, bell pepper, and garlic to the skillet and cook until softened, about 3 minutes.
3. Stir in the black beans, cumin, paprika, chili powder, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
4. Spoon the turkey and black bean mixture into the center of each lettuce leaf.
5. Garnish with fresh cilantro and serve with lime wedges on the side.

These Black Bean and Turkey Lettuce Wraps are a deliciously light yet satisfying meal, perfect for those managing diabetes. Packed with lean protein, fiber, and fresh veggies, this dish will fill you up without impacting your blood sugar. Plus, they’re easy to prepare, making them a great addition to your Sunday dinner rotation.

Black Bean and Butternut Squash Soup

This comforting soup combines black beans, roasted butternut squash, and savory spices to create a heartwarming, diabetic-friendly meal. It’s perfect for a cozy Sunday lunch or dinner.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, rinsed and drained
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• Salt and pepper to taste
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and toss to coat. Roast for 25-30 minutes, or until tender and lightly browned.
2. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and soft, about 5 minutes.
3. Add the roasted butternut squash, black beans, vegetable broth, cumin, turmeric, cinnamon, salt, and pepper to the pot. Bring to a boil.
4. Reduce the heat to low and simmer for 10-15 minutes to allow the flavors to blend.
5. Using an immersion blender or a regular blender, blend the soup until smooth, leaving some chunks if preferred.
6. Serve hot, garnished with fresh cilantro.

This Black Bean and Butternut Squash Soup is not only delicious but also packed with nutrients that support stable blood sugar levels. It’s a filling, comforting dish that makes a perfect Sunday meal for those looking for something heartwarming and healthy.

Black Bean and Sweet Potato Chili

This hearty and comforting chili combines black beans and sweet potatoes in a rich, spicy broth. It’s the ideal dish for a cool Sunday evening, offering a perfect balance of fiber, protein, and slow-digesting carbohydrates.

Ingredients:

• 1 can (15 oz) black beans, rinsed and drained
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) diced tomatoes
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 2 cups low-sodium vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Greek yogurt or sour cream (optional topping)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Add the diced sweet potatoes, cumin, chili powder, smoked paprika, salt, and pepper. Stir to coat the sweet potatoes in the spices.
3. Pour in the diced tomatoes, black beans, and vegetable broth. Stir to combine, then bring to a boil.
4. Reduce the heat and let the chili simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Taste and adjust seasonings if necessary. Serve with fresh cilantro and a dollop of Greek yogurt or sour cream for added creaminess.

This Black Bean and Sweet Potato Chili is a nourishing, diabetic-friendly meal filled with fiber and antioxidants. It’s perfect for a Sunday dinner, as it’s filling, flavorful, and keeps blood sugar levels steady. Plus, it’s a one-pot wonder that’s simple to prepare!

Black Bean and Spinach Stuffed Chicken Breasts

For a high-protein, low-carb dinner, these chicken breasts are stuffed with a savory black bean and spinach mixture, making for a flavorful and diabetic-friendly meal that’s sure to impress.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup fresh spinach, chopped
• 1/2 cup shredded cheese (optional, use low-fat for a healthier option)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh lime wedges (optional, for serving)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the black beans, chopped spinach, cheese (if using), garlic powder, cumin, salt, and pepper.
3. Slice a pocket into the side of each chicken breast and stuff them with the black bean-spinach mixture. Secure with toothpicks if necessary.
4. Heat olive oil in a large ovenproof skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2-3 minutes per side until golden brown.
5. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
6. Remove from the oven and serve with fresh lime wedges.

These Black Bean and Spinach Stuffed Chicken Breasts offer a delicious, protein-packed dinner option that’s perfect for managing diabetes. The combination of lean chicken, fiber-rich black beans, and nutrient-dense spinach makes this dish both healthy and satisfying. It’s a great option for your Sunday table, providing a flavorful and filling meal.

Black Bean and Avocado Breakfast Bowl

Start your Sunday with a nutrient-packed breakfast bowl filled with black beans, avocado, and a variety of fresh toppings. This meal is perfect for those looking for a low-carb, high-protein option to kickstart the day.

Ingredients:

• 1 can (15 oz) black beans, rinsed and drained
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 eggs (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a small skillet over medium heat. Add the black beans, cumin, paprika, salt, and pepper, and cook for 3-4 minutes until the beans are warmed through.
2. In a separate skillet, cook the eggs to your liking (scrambled, fried, or poached).
3. In a bowl, layer the black beans, diced avocado, cherry tomatoes, and red onion.
4. Top with the cooked eggs, and garnish with fresh cilantro.
5. Serve immediately for a filling and balanced breakfast.

This Black Bean and Avocado Breakfast Bowl is a healthy, satisfying meal that’s rich in fiber, healthy fats, and protein. It’s perfect for a diabetic-friendly Sunday breakfast that will keep you energized throughout the morning. Plus, it’s customizable—feel free to add more veggies or top it with a sprinkle of cheese for added flavor!

Black Bean and Quinoa Salad

This Black Bean and Quinoa Salad is a fresh, light dish that is both satisfying and packed with nutrients. With a combination of protein-rich quinoa and fiber-loaded black beans, it’s a great choice for a diabetic-friendly lunch or side dish.

Ingredients:

• 1 can (15 oz) black beans, rinsed and drained
• 1 cup quinoa
• 1 red bell pepper, diced
• 1 small cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to package directions, then set aside to cool.
2. In a large bowl, combine the cooled quinoa, black beans, diced bell pepper, cucumber, red onion, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper. Pour the dressing over the quinoa mixture and toss to combine.
4. Chill in the refrigerator for 30 minutes before serving to allow the flavors to meld.
5. Serve cold as a refreshing salad or a side dish to your main meal.

This Black Bean and Quinoa Salad is a great diabetic-friendly option that’s rich in fiber, protein, and healthy fats. It’s light yet filling, making it an excellent choice for a Sunday meal or as a healthy side dish to any main course. The zesty lime dressing adds a fresh, vibrant touch that ties all the ingredients together.

Black Bean Tacos with Avocado Salsa

These Black Bean Tacos with Avocado Salsa are a fun and healthy meal option for Sunday dinner. Packed with black beans, topped with a creamy avocado salsa, and served in whole-wheat tortillas, they’re the perfect combination of flavor and nutrition.

Ingredients:

• 1 can (15 oz) black beans, rinsed and drained
• 8 small whole-wheat tortillas
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, diced
• 1/4 cup red onion, diced
• 1 tbsp fresh lime juice
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a small skillet over medium heat, warm the black beans with cumin, chili powder, salt, and pepper for 3-4 minutes, stirring occasionally.
2. In a separate bowl, combine the diced avocado, cherry tomatoes, red onion, lime juice, salt, and pepper to make the salsa. Gently mix together.
3. Warm the whole-wheat tortillas in a dry skillet or microwave for a few seconds.
4. To assemble, spoon the black bean mixture onto each tortilla and top with the avocado salsa.
5. Garnish with fresh cilantro and serve immediately.

These Black Bean Tacos with Avocado Salsa are a tasty, satisfying, and diabetic-friendly option for your Sunday dinner. The combination of black beans, healthy fats from the avocado, and the crunch of fresh veggies makes these tacos both delicious and nutritious. They’re easy to make, flavorful, and perfect for a low-carb, high-protein meal.

Black Bean and Cauliflower Stir-Fry

This Black Bean and Cauliflower Stir-Fry is a quick, low-carb meal full of flavor and nutrition. The stir-fry combines the heartiness of black beans with the subtle sweetness of cauliflower, making it a great diabetic-friendly dinner.

Ingredients:

• 1 can (15 oz) black beans, rinsed and drained
• 1 small head of cauliflower, cut into florets
• 1 tbsp olive oil
• 1 red bell pepper, diced
• 1/2 cup frozen peas
• 2 garlic cloves, minced
• 1 tbsp soy sauce (low-sodium)
• 1/2 tsp ground turmeric
• 1/4 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet or wok over medium heat. Add the cauliflower florets and cook for 5-7 minutes, stirring occasionally, until they start to soften and brown.
2. Add the diced bell pepper, frozen peas, and garlic, cooking for another 3-4 minutes until the vegetables are tender.
3. Stir in the black beans, soy sauce, turmeric, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes, stirring to combine the flavors.
4. Serve hot as a main dish or alongside a small portion of brown rice or quinoa.

This Black Bean and Cauliflower Stir-Fry is a vibrant and flavorful dish that’s perfect for managing blood sugar levels. It’s low in carbs, high in fiber, and rich in antioxidants. The combination of black beans and cauliflower offers a satisfying meal without the need for heavy carbohydrates, making it a great choice for a diabetic-friendly Sunday dinner.

Note: More recipes are coming soon!